Recipes 2 (6,700), Main, list p=20 (u

recipe.id	recipe.ts	recipe.title	recipe.description	recipe.time	recipe.from	recipe.recipe_x_ingredient_id	recipe.recipe_x_instruction_id	recipe.recipe_image_id
408	2017-11-07 06:19:16	Easy Baked Macaroni and Cheese	A simple dish like baked macaroni and cheese seems impossible to mess up, but we’ve all run across our fair share of dry, clumpy, bland, and mushy versions. Here, we make sure to undercook the pasta (so it doesn’t get soft in the oven), rinse off the extra starch that would make it gluey, and mix it with plenty of cheesy sauce. Then we top it with buttery panko breadcrumbs and bake until oozy, golden on top, and perfectly cooked. For even more mac, check out our recipes for Classic Macaroni and Cheese, Stovetop Macaroni and Cheese, and Vegan Macaroni and Cheese.	Total: 1 hr 35 mins		{ "4423": { "recipe_x_ingredient.id": 4423, "ingredient.id": 636, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1/2 cup all-purpose flour" }, "4420": { "recipe_x_ingredient.id": 4420, "ingredient.id": 710, "ingredient.ts": "2017-11-07 04:40:42", "ingredient.value": "1 medium yellow onion, small dice" }, "4422": { "recipe_x_ingredient.id": 4422, "ingredient.id": 941, "ingredient.ts": "2017-11-07 04:54:41", "ingredient.value": "1/2 teaspoon freshly ground black pepper, plus more as needed" }, "4424": { "recipe_x_ingredient.id": 4424, "ingredient.id": 4249, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "5 cups whole milk" }, "4418": { "recipe_x_ingredient.id": 4418, "ingredient.id": 4418, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "10 tablespoons unsalted butter (1 1/4 sticks)" }, "4419": { "recipe_x_ingredient.id": 4419, "ingredient.id": 4419, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "1 cup panko" }, "4421": { "recipe_x_ingredient.id": 4421, "ingredient.id": 4421, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "4 teaspoons kosher salt, plus more as needed" }, "4425": { "recipe_x_ingredient.id": 4425, "ingredient.id": 4425, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "1 pound elbow macaroni" }, "4426": { "recipe_x_ingredient.id": 4426, "ingredient.id": 4426, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "5 ounces shredded sharp cheddar cheese (about 2 1/2 cups)" }, "4427": { "recipe_x_ingredient.id": 4427, "ingredient.id": 4427, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "5 ounces shredded Gouda cheese (about 2 1/2 cups)" }, "4428": { "recipe_x_ingredient.id": 4428, "ingredient.id": 4428, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "2 ounces finely grated Parmesan cheese (about 1 cup)" } }	{ "2170": { "recipe_x_instruction.id": 2170, "instruction.id": 2170, "instruction.ts": "2017-11-07 06:19:16", "instruction.value": "1Bring a large pot of heavily salted water to a boil over high heat. Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, melt the butter over medium heat in a large saucepan or Dutch oven, then turn off the heat. Transfer 2 tablespoons of " }, "2171": { "recipe_x_instruction.id": 2171, "instruction.id": 2171, "instruction.ts": "2017-11-07 06:19:16", "instruction.value": "2Return the saucepan to medium heat, add the onion and measured salt and pepper, and cook until softened but not browned, about 6 minutes." }, "2172": { "recipe_x_instruction.id": 2172, "instruction.id": 2172, "instruction.ts": "2017-11-07 06:19:16", "instruction.value": "3Add the flour and whisk frequently until the mixture turns light brown in color, about 5 to 6 minutes." }, "2173": { "recipe_x_instruction.id": 2173, "instruction.id": 2173, "instruction.ts": "2017-11-07 06:19:16", "instruction.value": "4While whisking, slowly add the milk to the flour mixture until evenly combined and smooth, stopping to whisk any clumps as needed. (It will get very thick when you first add the milk.)" }, "2174": { "recipe_x_instruction.id": 2174, "instruction.id": 2174, "instruction.ts": "2017-11-07 06:19:16", "instruction.value": "5Continue cooking, whisking occasionally, until the sauce thickens and coats the back of a spoon, about 7 minutes. Remove from the heat and set aside. Meanwhile, add the pasta to the boiling pot of water and cook until still chewy and underdone, usually a" }, "2175": { "recipe_x_instruction.id": 2175, "instruction.id": 2175, "instruction.ts": "2017-11-07 06:19:16", "instruction.value": "6Return the milk mixture to medium heat and stir in the cheeses until melted and smooth. Add the rinsed pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 4 to 5 minutes. Taste and season with salt and" }, "2176": { "recipe_x_instruction.id": 2176, "instruction.id": 2176, "instruction.ts": "2017-11-07 06:19:16", "instruction.value": "7Transfer to a 5-quart baking dish, sprinkle with the reserved panko mixture, and bake until bubbling and lightly browned on top, about 25 to 30 minutes. Transfer to a wire rack and let cool for 5 minutes before serving." } }	{}
409	2017-11-07 06:19:20	Easy Beef Stew	A lot of stew recipes call for cooking the meat and vegetables at the same time, leaving the latter overcooked and mushy. Here, you first braise the meat with onions in red wine and beef broth until a rich sauce develops. Then, after about an hour, add carrots, celery, and potatoes. By the time the vegetables are cooked, the beef is perfectly tender—all that’s left is to stir in some frozen peas for a little freshness and color. Spoon this rich, dark, comforting stew over egg noodles, Polenta, or our Celery Root Purée, or just pass around plenty of crusty bread to scoop up all the rich sauce. For a delicious crock-pot alternative, check out our Slow Cooker Beef Stew.	Total: 2 hrs 45 mins		{ "4435": { "recipe_x_ingredient.id": 4435, "ingredient.id": 5, "ingredient.ts": "2017-11-07 04:27:56", "ingredient.value": "2 tablespoons tomato paste" }, "4433": { "recipe_x_ingredient.id": 4433, "ingredient.id": 893, "ingredient.ts": "2017-11-07 04:49:21", "ingredient.value": "3 tablespoons vegetable oil" }, "4439": { "recipe_x_ingredient.id": 4439, "ingredient.id": 1502, "ingredient.ts": "2017-11-07 05:00:27", "ingredient.value": "4 fresh thyme sprigs" }, "4443": { "recipe_x_ingredient.id": 4443, "ingredient.id": 2993, "ingredient.ts": "2017-11-07 05:31:53", "ingredient.value": "1 cup frozen peas" }, "4429": { "recipe_x_ingredient.id": 4429, "ingredient.id": 4429, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "1/4 cup plus 1 tablespoon all-purpose flour" }, "4430": { "recipe_x_ingredient.id": 4430, "ingredient.id": 4430, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "2 teaspoons kosher salt, plus more for seasoning" }, "4431": { "recipe_x_ingredient.id": 4431, "ingredient.id": 4431, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "1 teaspoon freshly ground black pepper, plus more for seasoning" }, "4432": { "recipe_x_ingredient.id": 4432, "ingredient.id": 4432, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "1 (3-pound) boneless chuck roast" }, "4434": { "recipe_x_ingredient.id": 4434, "ingredient.id": 4434, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "1 medium yellow onion, large dice" }, "4436": { "recipe_x_ingredient.id": 4436, "ingredient.id": 4436, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "1 cup dry red wine" }, "4437": { "recipe_x_ingredient.id": 4437, "ingredient.id": 4437, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "4 cups (1 quart) low-sodium beef broth" }, "4438": { "recipe_x_ingredient.id": 4438, "ingredient.id": 4438, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "2 bay leaves" }, "4440": { "recipe_x_ingredient.id": 4440, "ingredient.id": 4440, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "3 medium carrots" }, "4441": { "recipe_x_ingredient.id": 4441, "ingredient.id": 4441, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "3 medium celery stalks" }, "4442": { "recipe_x_ingredient.id": 4442, "ingredient.id": 4442, "ingredient.ts": "2017-11-07 06:19:20", "ingredient.value": "4 medium Yukon Gold potatoes (about 1 1/2 pounds)" } }	{ "2177": { "recipe_x_instruction.id": 2177, "instruction.id": 2177, "instruction.ts": "2017-11-07 06:19:20", "instruction.value": "1Place 1/4 cup of the flour and the measured salt and pepper in a large bowl and whisk to combine; set aside. Trim the roast of excess fat and sinew and cut it into 1- to 1-1/2-inch cubes. Place the meat in the flour mixture and toss to coat; set aside." }, "2178": { "recipe_x_instruction.id": 2178, "instruction.id": 2178, "instruction.ts": "2017-11-07 06:19:20", "instruction.value": "2Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat until shimmering. Shake off the excess flour from about one-third of the meat and add it to the pot. Cook, stirring rarely, until browned all over, about 4 to 5 minutes. Remove to" }, "2179": { "recipe_x_instruction.id": 2179, "instruction.id": 2179, "instruction.ts": "2017-11-07 06:19:20", "instruction.value": "3Add the onion to the pot and season with salt and pepper. Cook, stirring occasionally, until softened and just starting to brown, about 5 minutes. Add the tomato paste, stir to coat the onion, and cook until the raw flavor has cooked off, about 1 to 2 mi" }, "2180": { "recipe_x_instruction.id": 2180, "instruction.id": 2180, "instruction.ts": "2017-11-07 06:19:20", "instruction.value": "4Sprinkle in the remaining tablespoon of flour and cook, stirring occasionally, until the raw flavor has cooked off, about 1 minute. Pour in the wine, scrape up any browned bits from the bottom of the pot, and cook until the mixture has thickened, about 3" }, "2181": { "recipe_x_instruction.id": 2181, "instruction.id": 2181, "instruction.ts": "2017-11-07 06:19:20", "instruction.value": "5Return the meat and any accumulated juices in the bowl to the pot. Add the broth, bay leaves, and thyme and stir to combine. Increase the heat to high and bring to a boil. Immediately reduce the heat to low and simmer uncovered for 1 hour." }, "2182": { "recipe_x_instruction.id": 2182, "instruction.id": 2182, "instruction.ts": "2017-11-07 06:19:20", "instruction.value": "6Cut the carrots, celery, and potatoes into large dice and add them to the pot (peel the carrots and potatoes first, if desired). Stir to combine, cover with a tightfitting lid, and simmer, stirring occasionally, until the vegetables and meat are knife te" }, "2183": { "recipe_x_instruction.id": 2183, "instruction.id": 2183, "instruction.ts": "2017-11-07 06:19:20", "instruction.value": "7Remove and discard the bay leaves and thyme stems. Stir in the peas and simmer uncovered until warmed through, about 5 minutes. Taste and season with salt and pepper as needed." } }	{}
410	2017-11-07 06:19:25	Whole Roast Suckling Pig	More than just cooking a meal, roasting a suckling pig is an event. Oftentimes the pig is roasted in a wood-burning oven or outdoors, making it impractical for a lot of us. But this recipe from Chef Jose Garces makes it doable in a home kitchen. Garces has developed a nearly foolproof method for achieving tender, moist meat by brining the young pig before roasting. What to buy: Order your suckling pig from a quality butcher you trust. This recipe will accommodate a 12- to 20-pound pig, but most ovens won’t easily fit a pig that’s more than about 18 pounds. Suckling pig has a more distinct pork flavor than most commercial pork cuts, and the taste can take some getting used to. Tips for cooking a suckling pig involve careful scrubbing—you’re dealing with a large amount of raw meat here, so be sure to clean up thoroughly afterward. You can use foil to hold the pig’s mouth in place during roasting or the more traditional apple.Take the internal temperature of the pig by inserting a thermometer into the thigh (be sure the thermometer doesn’t touch any bone). This recipe was featured in our Suckling Pig for the Holidays menu.	Total: 5 hrs 45 mins, plus brining time		{ "4444": { "recipe_x_ingredient.id": 4444, "ingredient.id": 4444, "ingredient.ts": "2017-11-07 06:19:25", "ingredient.value": "1 (12- to 18-pound) whole suckling pig" }, "4445": { "recipe_x_ingredient.id": 4445, "ingredient.id": 4445, "ingredient.ts": "2017-11-07 06:19:25", "ingredient.value": "15 quarts water" }, "4446": { "recipe_x_ingredient.id": 4446, "ingredient.id": 4446, "ingredient.ts": "2017-11-07 06:19:25", "ingredient.value": "6 1/2 cups kosher salt" }, "4447": { "recipe_x_ingredient.id": 4447, "ingredient.id": 4447, "ingredient.ts": "2017-11-07 06:19:25", "ingredient.value": "4 1/2 cups granulated sugar" }, "4448": { "recipe_x_ingredient.id": 4448, "ingredient.id": 4448, "ingredient.ts": "2017-11-07 06:19:25", "ingredient.value": "1/2 cup vegetable oil, for basting" } }	{ "2184": { "recipe_x_instruction.id": 2184, "instruction.id": 2184, "instruction.ts": "2017-11-07 06:19:25", "instruction.value": "1Rinse pig in cold water and set aside. Line a 32-gallon garbage bag with 2 more 32-gallon garbage bags. Place water, salt, and sugar in the tripled-up garbage bags and stir to dissolve, taking care not to puncture the bags. Place pig in the bags, remove " }, "2185": { "recipe_x_instruction.id": 2185, "instruction.id": 2185, "instruction.ts": "2017-11-07 06:19:25", "instruction.value": "2Heat the oven to 250°F and arrange a rack on the lowest level. Remove the pig from the brine and pat dry with paper towels; discard brine. Lay the pig on its side and stuff the interior with 15 to 20 large (20-inch-long) pieces of lightly crumpled alumin" }, "2186": { "recipe_x_instruction.id": 2186, "instruction.id": 2186, "instruction.ts": "2017-11-07 06:19:25", "instruction.value": "3Transfer the pig to a baking sheet fitted with a roasting rack. Arrange it stomach down with the back legs tucked underneath and pointing forward, and the front legs tucked underneath and toward its sides. (You may need to add more foil if it is not sitt" }, "2187": { "recipe_x_instruction.id": 2187, "instruction.id": 2187, "instruction.ts": "2017-11-07 06:19:25", "instruction.value": "4Roast the pig, rotating once, until it reaches 130°F, about 2 1/2 to 3 hours. Remove the foil, baste with oil, and increase the oven temp to 400°F." }, "2188": { "recipe_x_instruction.id": 2188, "instruction.id": 2188, "instruction.ts": "2017-11-07 06:19:25", "instruction.value": "5Roast, basting every 15 minutes with oil and rotating once more, until the internal temperature reaches 160°F, about 45 minutes to 1 hour more. (If the ears or snout become too brown, cover with foil.) Remove from the oven and let rest 20 minutes before " } }	{ "365": { "recipe_image.id": 365, "recipe_image.path": "/65/65/6f/58/65656f5858fa0a258868af210fffa7b3f526e2aa.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//65/65/6f/58/65656f5858fa0a258868af210fffa7b3f526e2aa.jpg" } }
411	2017-11-07 06:19:30	Classic Macaroni and Cheese	This homemade macaroni and cheese recipe comes from Homeroom in Oakland, California, a restaurant that specializes in one thing: mac ‘n’ cheese. Owners Erin Wade and Allison Arevalo serve the dish in a multitude of creative combos, but this is their classic version, made with sharp cheddar. It calls for combining béchamel sauce with grated cheese, then stirring in just-cooked pasta. What’s nice about this recipe is its versatility. It works beautifully as both a creamy stovetop dish with any sort of mix-ins you like, and as a crunchy baked mac ‘n’ cheese sprinkled with panko breadcrumbs. What to buy: Panko is coarse Japanese-style breadcrumbs. It’s available in the international section of most supermarkets. For even more mac, check out our recipes for Easy Baked Macaroni and Cheese, Stovetop Macaroni and Cheese, and Vegan Macaroni and Cheese.	Total: 25 mins, plus optional 25 mins baking time		{ "4453": { "recipe_x_ingredient.id": 4453, "ingredient.id": 81, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "kosher salt" }, "4451": { "recipe_x_ingredient.id": 4451, "ingredient.id": 636, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1/2 cup all-purpose flour" }, "4452": { "recipe_x_ingredient.id": 4452, "ingredient.id": 3078, "ingredient.ts": "2017-11-07 05:34:42", "ingredient.value": "1 tablespoon kosher salt, plus more to taste" }, "4450": { "recipe_x_ingredient.id": 4450, "ingredient.id": 4139, "ingredient.ts": "2017-11-07 06:13:46", "ingredient.value": "8 tablespoons unsalted butter (1 stick)" }, "4454": { "recipe_x_ingredient.id": 4454, "ingredient.id": 4425, "ingredient.ts": "2017-11-07 06:19:16", "ingredient.value": "1 pound elbow macaroni" }, "4449": { "recipe_x_ingredient.id": 4449, "ingredient.id": 4449, "ingredient.ts": "2017-11-07 06:19:30", "ingredient.value": "4 cups (1 quart) whole milk" }, "4455": { "recipe_x_ingredient.id": 4455, "ingredient.id": 4455, "ingredient.ts": "2017-11-07 06:19:30", "ingredient.value": "8 ounces shredded 2-year aged sharp cheddar cheese (about 3 cups)" }, "4456": { "recipe_x_ingredient.id": 4456, "ingredient.id": 4456, "ingredient.ts": "2017-11-07 06:19:30", "ingredient.value": "3 ounces grated Pecorino Romano cheese (about 1 cup)" }, "4457": { "recipe_x_ingredient.id": 4457, "ingredient.id": 4457, "ingredient.ts": "2017-11-07 06:19:30", "ingredient.value": "2/3 cup panko (optional)" } }	{ "2189": { "recipe_x_instruction.id": 2189, "instruction.id": 2189, "instruction.ts": "2017-11-07 06:19:30", "instruction.value": "1Heat the milk in a medium saucepan over medium-high heat until it just comes to a simmer, then turn off the heat and set aside." }, "2190": { "recipe_x_instruction.id": 2190, "instruction.id": 2190, "instruction.ts": "2017-11-07 06:19:30", "instruction.value": "2In a large, heavy-bottomed saucepan, melt the butter over medium heat. Add the flour and whisk constantly until the mixture turns light brown in color, about 3 minutes. Remove from the heat." }, "2191": { "recipe_x_instruction.id": 2191, "instruction.id": 2191, "instruction.ts": "2017-11-07 06:19:30", "instruction.value": "3While whisking constantly, slowly add the hot milk to the flour mixture until evenly combined and smooth. (It will get very thick when you first add the milk, then thin out.)" }, "2192": { "recipe_x_instruction.id": 2192, "instruction.id": 2192, "instruction.ts": "2017-11-07 06:19:30", "instruction.value": "4Return the saucepan to medium-high heat and while whisking constantly, cook until the sauce thickens and coats the back of a spoon, about 2 to 3 minutes. Stir in 1 tablespoon of the salt, taste, and season with additional salt if desired. Remove from the" }, "2193": { "recipe_x_instruction.id": 2193, "instruction.id": 2193, "instruction.ts": "2017-11-07 06:19:30", "instruction.value": "1Bring a large pot of heavily salted water to a boil over high heat. Add the pasta and cook until it’s almost al dente (just on the edge of being underdone), then drain and rinse with cold water; set aside. (If you plan to top the mac ‘n’ cheese with pank" }, "2194": { "recipe_x_instruction.id": 2194, "instruction.id": 2194, "instruction.ts": "2017-11-07 06:19:30", "instruction.value": "2Place the reserved saucepan of béchamel over medium heat and stir in both cheeses just until melted and smooth. Add the pasta and continue cooking, stirring occasionally, until the pasta is heated through and steaming, about 2 to 4 minutes. Serve immedia" } }	{ "366": { "recipe_image.id": 366, "recipe_image.path": "/e0/f2/f8/50/e0f2f850aecaea35adf38e5866228f242497dbc2.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//e0/f2/f8/50/e0f2f850aecaea35adf38e5866228f242497dbc2.jpg" } }
412	2017-11-07 06:19:34	Panettone	Committing to making this sweet, yeasted Italian holiday bread is truly an act of love. Making panettone can be arduous, but to make the process more manageable, we designed this recipe to rise overnight, so you’re not spending an entire day in the kitchen. To start, make a sponge (or starter) with yeast, water, and flour and let it rise. Then, to make the dough, mix the sponge with lots of butter and eggs, plus a few more ingredients. Refrigerate it overnight to slowly rise, divide it into 2 loaves, and fill them with candied fruit and raisins. Bake in the classic paper molds until the loaves have a beautiful golden brown crust and a moist, rich interior. Serve a slice topped with a dollop of our Tuaca-Mascarpone Cream. Special equipment: You’ll need 2 (6-inch) panettone molds. You can find them in well-stocked kitchenware stores or online. For best results, make sure to buy quality candied zest, not artificially dyed candied fruit. You can find candied zest in the dried fruit section at most well-stocked grocery stores, especially around the holidays. For more Christmas breads, check out our recipes for Stollen, Monkey Bread (Pluckets), and Pandoro.	Total: 5 hrs 20 mins, plus 15 hrs 30 mins rising time		{ "4474": { "recipe_x_ingredient.id": 4474, "ingredient.id": 236, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "3 cups all-purpose flour" }, "4469": { "recipe_x_ingredient.id": 4469, "ingredient.id": 287, "ingredient.ts": "2017-11-07 04:31:30", "ingredient.value": "3/4 cup granulated sugar" }, "4471": { "recipe_x_ingredient.id": 4471, "ingredient.id": 587, "ingredient.ts": "2017-11-07 04:37:10", "ingredient.value": "1 1/2 teaspoons vanilla extract" }, "4460": { "recipe_x_ingredient.id": 4460, "ingredient.id": 636, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1/2 cup all-purpose flour" }, "4465": { "recipe_x_ingredient.id": 4465, "ingredient.id": 637, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1/4 cup granulated sugar" }, "4472": { "recipe_x_ingredient.id": 4472, "ingredient.id": 639, "ingredient.ts": "2017-11-07 04:39:21", "ingredient.value": "1 teaspoon fine salt" }, "4470": { "recipe_x_ingredient.id": 4470, "ingredient.id": 1828, "ingredient.ts": "2017-11-07 05:08:32", "ingredient.value": "2 tablespoons honey" }, "4477": { "recipe_x_ingredient.id": 4477, "ingredient.id": 3358, "ingredient.ts": "2017-11-07 05:38:19", "ingredient.value": "Water" }, "4463": { "recipe_x_ingredient.id": 4463, "ingredient.id": 3433, "ingredient.ts": "2017-11-07 05:39:58", "ingredient.value": "2 large eggs, at room temperature" }, "4459": { "recipe_x_ingredient.id": 4459, "ingredient.id": 3771, "ingredient.ts": "2017-11-07 05:58:25", "ingredient.value": "1 (1/4-ounce) packet active dry yeast (2 1/4 teaspoons)" }, "4464": { "recipe_x_ingredient.id": 4464, "ingredient.id": 3822, "ingredient.ts": "2017-11-07 05:59:39", "ingredient.value": "1 1/4 cups all-purpose flour" }, "4458": { "recipe_x_ingredient.id": 4458, "ingredient.id": 4458, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "1/3 cup warm water (110°F to 115°F)" }, "4461": { "recipe_x_ingredient.id": 4461, "ingredient.id": 4461, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "3 tablespoons warm water (110°F to 115°F)" }, "4466": { "recipe_x_ingredient.id": 4466, "ingredient.id": 4466, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "8 tablespoons unsalted butter (1 stick), cut into 8 pieces and at room temperature" }, "4468": { "recipe_x_ingredient.id": 4468, "ingredient.id": 4468, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "3 large egg yolks, at room temperature" }, "4473": { "recipe_x_ingredient.id": 4473, "ingredient.id": 4473, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "2 sticks unsalted butter, cut into 16 pieces and at room temperature" }, "4475": { "recipe_x_ingredient.id": 4475, "ingredient.id": 4475, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "Vegetable oil, for coating the bowl" }, "4476": { "recipe_x_ingredient.id": 4476, "ingredient.id": 4476, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "1 2/3 cups golden raisins, also known as sultanas (about 10 ounces)" }, "4478": { "recipe_x_ingredient.id": 4478, "ingredient.id": 4478, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "1 cup finely chopped candied orange zest (about 6 ounces)" }, "4479": { "recipe_x_ingredient.id": 4479, "ingredient.id": 4479, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "Finely grated zest of 1 medium lemon" }, "4480": { "recipe_x_ingredient.id": 4480, "ingredient.id": 4480, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "Finely grated zest of 1 medium orange" }, "4481": { "recipe_x_ingredient.id": 4481, "ingredient.id": 4481, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "3/4 cup plus 3 tablespoons all-purpose flour" }, "4482": { "recipe_x_ingredient.id": 4482, "ingredient.id": 4482, "ingredient.ts": "2017-11-07 06:19:34", "ingredient.value": "1 tablespoon unsalted butter, plus more for coating the molds" } }	{ "2195": { "recipe_x_instruction.id": 2195, "instruction.id": 2195, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "1Place the water in a medium bowl and sprinkle the yeast over top. Set aside until the mixture bubbles, about 10 minutes. Stir in the flour, cover tightly with plastic wrap, and set aside until doubled in size, about 30 minutes." }, "2196": { "recipe_x_instruction.id": 2196, "instruction.id": 2196, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "1Place the water in the bowl of a stand mixer fitted with a paddle attachment and sprinkle the yeast on top. Set aside until the mixture bubbles, about 10 minutes." }, "2197": { "recipe_x_instruction.id": 2197, "instruction.id": 2197, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "2Add the sponge, eggs, flour, and sugar and mix on low speed until the dough just starts to come together and looks shaggy, about 2 minutes. Increase the speed to medium, add the butter 1 piece at a time—letting each piece incorporate before adding the ne" }, "2198": { "recipe_x_instruction.id": 2198, "instruction.id": 2198, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "3Stop the mixer, scrape down the paddle with a rubber spatula, and cover the bowl tightly with plastic wrap. Let the dough rest in a warm place until doubled in size, about 1 hour. Wash and dry the paddle attachment and fit it back onto the mixer." }, "2199": { "recipe_x_instruction.id": 2199, "instruction.id": 2199, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "1Fit the bowl with the first dough onto the stand mixer. Add the eggs, yolks, sugar, honey, vanilla, and salt and mix on low speed until combined, about 1 minute. Increase the speed to medium high, add the butter pieces, and mix until smooth, about 2 to 4" }, "2200": { "recipe_x_instruction.id": 2200, "instruction.id": 2200, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "2Decrease the speed to low, gradually add the flour, and mix until smooth, about 2 minutes. Stop the mixer and, using a rubber spatula or rubber bowl scraper, scrape down the sides of the bowl and the paddle. Remove the paddle attachment and attach the do" }, "2201": { "recipe_x_instruction.id": 2201, "instruction.id": 2201, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "1Remove the dough from the refrigerator and transfer it to a work surface. Using a sharp knife or pastry scraper, divide the dough into 2 equal pieces and form each into a ball. Cover with plastic wrap and let sit at room temperature for 1 1/2 hours. Mean" }, "2202": { "recipe_x_instruction.id": 2202, "instruction.id": 2202, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "2Generously coat 2 (6-by-4-inch) panettone molds with butter. Place the molds on a baking sheet and set them aside." }, "2203": { "recipe_x_instruction.id": 2203, "instruction.id": 2203, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "3Place the raisins in a medium bowl, cover them with water, and let them soak for 30 minutes. Drain the raisins, wipe the bowl dry, pat the raisins dry, and return them to the bowl. Add the candied zest, lemon zest, orange zest, and 3 tablespoons of the f" }, "2204": { "recipe_x_instruction.id": 2204, "instruction.id": 2204, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "4When the dough balls are ready, place the remaining 3/4 cup of flour in a small bowl to use while finishing and shaping the dough (you may not use all of the flour). Generously dust the work surface with flour, place the dough balls on it, and dust the t" }, "2205": { "recipe_x_instruction.id": 2205, "instruction.id": 2205, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "5Using floured hands, pat each ball into an oval measuring 13 1/2 by 12 inches (about 1/4 inch thick), flouring the dough as needed. Evenly sprinkle a quarter of the fruit mixture over each oval and gently press it into the dough. Starting at a shorter en" }, "2206": { "recipe_x_instruction.id": 2206, "instruction.id": 2206, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "6Using floured hands and flouring the dough as needed, pat each log into an oval measuring 16 by 7 inches (about 1/2 inch thick). Divide the remaining fruit mixture in half. Evenly sprinkle half over 1 oval and the remaining half over the other oval and g" }, "2207": { "recipe_x_instruction.id": 2207, "instruction.id": 2207, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "7Tuck the ends of each log under itself and shape each into a ball, pushing any fruit pieces back in that fall out. Using a sharp knife or razor blade, cut a shallow 4-inch “X” into the top of each ball and place them in the prepared molds." }, "2208": { "recipe_x_instruction.id": 2208, "instruction.id": 2208, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "8Cover the molds with plastic wrap and let the panettone rise on the baking sheet in a warm place until increased in size by half, about 2 hours. Meanwhile, heat the oven to 400°F and arrange a rack in the bottom third." }, "2209": { "recipe_x_instruction.id": 2209, "instruction.id": 2209, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "9Using the sharp knife or razor blade, retrace the “X” in each loaf. Cut the tablespoon of butter in half and tuck 1 portion into the center of each “X.”" }, "2210": { "recipe_x_instruction.id": 2210, "instruction.id": 2210, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "10Place the baking sheet with the panettone in the oven and bake for 10 minutes. Reduce the oven temperature to 375°F and bake for 10 minutes more. Reduce the heat to 350°F and bake until the tops of the panettone are golden brown and a wooden skewer inse" }, "2211": { "recipe_x_instruction.id": 2211, "instruction.id": 2211, "instruction.ts": "2017-11-07 06:19:34", "instruction.value": "11Remove each panettone from the oven and arrange it on its side cradled in a towel circle. (If you cool the panettone upright, they’ll collapse.) Let them cool completely before slicing, at least 1 1/2 hours. Remove the panettone from the molds, slice wi" } }	{}
413	2017-11-07 06:19:42	Easy Apple Crisp	Pressed for time, or just pastry averse? If you can’t pull off a Fresh Apple Pie, an easy apple crisp is the next best thing. Just peel, core, and slice the apples; toss them with a bit of sugar and cinnamon; and dump them into a baking dish. Then mix the oats, brown sugar, and butter for the streusel in the same bowl you used for mixing the apples (that saves you a dish to wash). Sprinkle the streusel over the apples, and in about an hour you’ll have an easy dessert of bubbling apples blanketed with a crunchy, sweet topping. Feel free to adjust the sugar in this recipe to the sweetness of the apples, using 2 tablespoons for exceptionally sweet ones and 3 if the apples are on the tart side. Serve with Easy Whipped Cream or Vanilla Bean Ice Cream. For more, try our easy peach crisp recipe or homemade easy pie crust.	Total: 1 hr 40 mins		{ "4486": { "recipe_x_ingredient.id": 4486, "ingredient.id": 569, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "1/4 teaspoon fine salt" }, "4489": { "recipe_x_ingredient.id": 4489, "ingredient.id": 939, "ingredient.ts": "2017-11-07 04:54:41", "ingredient.value": "1/3 cup all-purpose flour" }, "4485": { "recipe_x_ingredient.id": 4485, "ingredient.id": 1102, "ingredient.ts": "2017-11-07 04:56:40", "ingredient.value": "3/4 teaspoon ground cinnamon" }, "4487": { "recipe_x_ingredient.id": 4487, "ingredient.id": 4213, "ingredient.ts": "2017-11-07 06:15:32", "ingredient.value": "1/2 cup packed light brown sugar" }, "4483": { "recipe_x_ingredient.id": 4483, "ingredient.id": 4483, "ingredient.ts": "2017-11-07 06:19:42", "ingredient.value": "2 1/2 pounds medium Granny Smith and Golden Delicious apples (about 5 or 6), peeled, cored, and sliced 1/4 inch thick" }, "4484": { "recipe_x_ingredient.id": 4484, "ingredient.id": 4484, "ingredient.ts": "2017-11-07 06:19:42", "ingredient.value": "2 to 3 tablespoons granulated sugar" }, "4488": { "recipe_x_ingredient.id": 4488, "ingredient.id": 4488, "ingredient.ts": "2017-11-07 06:19:42", "ingredient.value": "1/2 cup uncooked rolled oats" }, "4490": { "recipe_x_ingredient.id": 4490, "ingredient.id": 4490, "ingredient.ts": "2017-11-07 06:19:42", "ingredient.value": "4 tablespoons cold unsalted butter (1/2 stick), cut into small pieces, plus more for coating the dish" } }	{ "2212": { "recipe_x_instruction.id": 2212, "instruction.id": 2212, "instruction.ts": "2017-11-07 06:19:42", "instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Lightly coat an 8-by-8-inch baking dish with butter. Combine the apples, granulated sugar, cinnamon, and 1/8 teaspoon of the salt in a large bowl and toss to coat. Place the apple mixture in the pr" }, "2213": { "recipe_x_instruction.id": 2213, "instruction.id": 2213, "instruction.ts": "2017-11-07 06:19:42", "instruction.value": "2Using the same bowl as for mixing the apples, mix together the brown sugar, oats, flour, and remaining 1/8 teaspoon salt until evenly combined. With your fingertips, blend in the butter pieces until small clumps form and the butter is well incorporated, " }, "2214": { "recipe_x_instruction.id": 2214, "instruction.id": 2214, "instruction.ts": "2017-11-07 06:19:42", "instruction.value": "3Sprinkle the topping evenly over the apples and bake until the streusel is crispy and the apples are tender, about 50 to 60 minutes. Let cool on a rack at least 30 minutes before serving." } }	{ "367": { "recipe_image.id": 367, "recipe_image.path": "/dc/04/cc/d9/dc04ccd984e4835a21544618bcd44aff83218eec.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//dc/04/cc/d9/dc04ccd984e4835a21544618bcd44aff83218eec.jpg" } }
414	2017-11-07 06:19:46	Easy Slow Cooker Chili	When you look at your Crock Pot, what do you see bubbling inside? We see chili — the most basic, easy use for your slow cooker. It’s a protein-packed, savory, filling warm dish especially good for cold days. To start developing the flavors, sauté the vegetables, ground beef, and spices, then put the mixture into the Crock Pot along with tomatoes and kidney beans. Let it do its thing overnight or all day until it’s thickened and has a nice beefy flavor, and then stir in jalapeños for a kick of heat. Serve with Jalapeño Cornbread Muffins or Nacho Cheese Crackers, or as a substitute chili component of these Chili Cheese Dogs. To use dried beans in place of canned, start with 1 cup dried beans, soaked and cooked to yield 3 cups. Make-ahead note: The flavors continue to develop as the chili sits, so go ahead and make it up to 2 days in advance and refrigerate it in a container with a tight-*fitting lid. It can also be frozen for up to 1 month. This recipe is ideal for feeding Game Day guests. Until then, visit our friends at CBS Sports for everything you need to know about the Super Bowl this year.	Total: 45 mins, plus 6 to 8 hrs in the slow cooker		{ "4496": { "recipe_x_ingredient.id": 4496, "ingredient.id": 613, "ingredient.ts": "2017-11-07 04:38:39", "ingredient.value": "1 tablespoon ground cumin" }, "4491": { "recipe_x_ingredient.id": 4491, "ingredient.id": 893, "ingredient.ts": "2017-11-07 04:49:21", "ingredient.value": "3 tablespoons vegetable oil" }, "4493": { "recipe_x_ingredient.id": 4493, "ingredient.id": 979, "ingredient.ts": "2017-11-07 04:55:22", "ingredient.value": "1 medium red bell pepper, medium dice" }, "4499": { "recipe_x_ingredient.id": 4499, "ingredient.id": 989, "ingredient.ts": "2017-11-07 04:55:22", "ingredient.value": "1 (28-ounce) can diced tomatoes" }, "4503": { "recipe_x_ingredient.id": 4503, "ingredient.id": 993, "ingredient.ts": "2017-11-07 04:55:22", "ingredient.value": "Shredded cheddar cheese" }, "4505": { "recipe_x_ingredient.id": 4505, "ingredient.id": 994, "ingredient.ts": "2017-11-07 04:55:22", "ingredient.value": "Sour cream" }, "4498": { "recipe_x_ingredient.id": 4498, "ingredient.id": 1242, "ingredient.ts": "2017-11-07 04:57:51", "ingredient.value": "1 1/2 teaspoons kosher salt, plus more as needed" }, "4504": { "recipe_x_ingredient.id": 4504, "ingredient.id": 1254, "ingredient.ts": "2017-11-07 04:57:51", "ingredient.value": "Thinly sliced scallions" }, "4492": { "recipe_x_ingredient.id": 4492, "ingredient.id": 4492, "ingredient.ts": "2017-11-07 06:19:46", "ingredient.value": "2 medium yellow onions, medium dice" }, "4494": { "recipe_x_ingredient.id": 4494, "ingredient.id": 4494, "ingredient.ts": "2017-11-07 06:19:46", "ingredient.value": "6 medium garlic cloves, finely chopped" }, "4495": { "recipe_x_ingredient.id": 4495, "ingredient.id": 4495, "ingredient.ts": "2017-11-07 06:19:46", "ingredient.value": "1/4 cup chili powder" }, "4497": { "recipe_x_ingredient.id": 4497, "ingredient.id": 4497, "ingredient.ts": "2017-11-07 06:19:46", "ingredient.value": "2 pounds lean ground beef" }, "4500": { "recipe_x_ingredient.id": 4500, "ingredient.id": 4500, "ingredient.ts": "2017-11-07 06:19:46", "ingredient.value": "1 (14-ounce) can tomato sauce" }, "4501": { "recipe_x_ingredient.id": 4501, "ingredient.id": 4501, "ingredient.ts": "2017-11-07 06:19:46", "ingredient.value": "2 (15-ounce) cans kidney beans, drained and rinsed" }, "4502": { "recipe_x_ingredient.id": 4502, "ingredient.id": 4502, "ingredient.ts": "2017-11-07 06:19:46", "ingredient.value": "1/4 cup coarsely chopped pickled jalapeños or green chiles, drained" } }	{ "2215": { "recipe_x_instruction.id": 2215, "instruction.id": 2215, "instruction.ts": "2017-11-07 06:19:46", "instruction.value": "1Heat the oil in a large frying pan over medium heat until shimmering. Add the onions and bell pepper, season with salt, and cook, stirring occasionally, until softened, about 8 minutes." }, "2216": { "recipe_x_instruction.id": 2216, "instruction.id": 2216, "instruction.ts": "2017-11-07 06:19:46", "instruction.value": "2Add the garlic, chili powder, and cumin, stir to coat the vegetables, and cook until fragrant, about 1 minute. Add the ground beef and measured salt and cook, breaking the meat into small pieces with a wooden spoon, until the beef is no longer pink, abou" }, "2217": { "recipe_x_instruction.id": 2217, "instruction.id": 2217, "instruction.ts": "2017-11-07 06:19:46", "instruction.value": "3Transfer the mixture to the slow cooker, add the diced tomatoes and their juices, tomato sauce, and beans, and stir to combine. Cover and cook until the chili thickens and the flavors meld, about 8 hours on low or 6 hours on high." }, "2218": { "recipe_x_instruction.id": 2218, "instruction.id": 2218, "instruction.ts": "2017-11-07 06:19:46", "instruction.value": "4Stir in the jalapeños or green chiles. Taste and season with salt as needed, and serve with the cheese, scallions, and sour cream." } }	{ "368": { "recipe_image.id": 368, "recipe_image.path": "/90/b3/d8/18/90b3d818aa4e08974eb25ae399b44828a5f334a6.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//90/b3/d8/18/90b3d818aa4e08974eb25ae399b44828a5f334a6.jpg" } }
415	2017-11-07 06:20:03	Roasted Butternut Squash Soup	This is definitely the easiest and best way to make rich-tasting butternut squash soup, without having to peel and dice a large, awkwardly shaped vegetable. You start by cutting the squash in half lengthwise and roasting it in a hot oven. (If you’re shy about whacking the squash in half, you can always microwave it first to make things easier.) Scrape the roasted flesh from the skin, and simmer it with sautéed yellow onion, fresh sage, and a tart Granny Smith apple. When everything’s soft and the flavors have melded, purée it all in the blender. Finally, enrich the soup with a bit of heavy cream. To add a textural final flourish, garnish with toasted pumpkin seeds, our Savory Pumpkin Seed and Rye Granola, or Parsley Croutons. And for a delicious alternative you can make in your crockpot, check out our Slow Cooker Butternut Squash and Red Pepper Soup. Make-ahead note: Cool the finished soup to room temperature, cover, and refrigerate for up to 3 days, or stick in the freezer up to 1 month.	Total: 2 hrs		{ "4515": { "recipe_x_ingredient.id": 4515, "ingredient.id": 170, "ingredient.ts": "2017-11-07 04:30:30", "ingredient.value": "1/3 cup heavy cream" }, "4507": { "recipe_x_ingredient.id": 4507, "ingredient.id": 655, "ingredient.ts": "2017-11-07 04:40:00", "ingredient.value": "2 tablespoons unsalted butter (1/4 stick)" }, "4512": { "recipe_x_ingredient.id": 4512, "ingredient.id": 903, "ingredient.ts": "2017-11-07 04:51:33", "ingredient.value": "2 1/2 cups water" }, "4513": { "recipe_x_ingredient.id": 4513, "ingredient.id": 1242, "ingredient.ts": "2017-11-07 04:57:51", "ingredient.value": "1 1/2 teaspoons kosher salt, plus more as needed" }, "4514": { "recipe_x_ingredient.id": 4514, "ingredient.id": 4248, "ingredient.ts": "2017-11-07 06:16:43", "ingredient.value": "1/4 teaspoon freshly ground black pepper, plus more as needed" }, "4506": { "recipe_x_ingredient.id": 4506, "ingredient.id": 4506, "ingredient.ts": "2017-11-07 06:20:03", "ingredient.value": "4 pounds whole butternut squash (about 2 medium), halved lengthwise and seeds removed" }, "4508": { "recipe_x_ingredient.id": 4508, "ingredient.id": 4508, "ingredient.ts": "2017-11-07 06:20:03", "ingredient.value": "1 medium Granny Smith apple (about 8 ounces)" }, "4509": { "recipe_x_ingredient.id": 4509, "ingredient.id": 4509, "ingredient.ts": "2017-11-07 06:20:03", "ingredient.value": "1/2 medium yellow onion" }, "4510": { "recipe_x_ingredient.id": 4510, "ingredient.id": 4510, "ingredient.ts": "2017-11-07 06:20:03", "ingredient.value": "8 fresh sage leaves" }, "4511": { "recipe_x_ingredient.id": 4511, "ingredient.id": 4511, "ingredient.ts": "2017-11-07 06:20:03", "ingredient.value": "2 1/2 cups low-sodium vegetable or chicken broth" }, "4516": { "recipe_x_ingredient.id": 4516, "ingredient.id": 4516, "ingredient.ts": "2017-11-07 06:20:03", "ingredient.value": "1/2 cup toasted pumpkin seeds, for garnish (optional)" } }	{ "2219": { "recipe_x_instruction.id": 2219, "instruction.id": 2219, "instruction.ts": "2017-11-07 06:20:03", "instruction.value": "1Heat the oven to 425°F and arrange a rack in the middle. Line a baking sheet with aluminum foil. Place the squash pieces cut-side up on the baking sheet. Melt 1 tablespoon of the butter and brush all of it over the tops and insides of the squash halves (" }, "2220": { "recipe_x_instruction.id": 2220, "instruction.id": 2220, "instruction.ts": "2017-11-07 06:20:03", "instruction.value": "2Meanwhile, peel, core, and cut the apple into medium dice. Cut the onion into medium dice. Melt the remaining tablespoon of butter in a large saucepan or Dutch oven over medium heat. Add the apple, onion, and sage, season with salt and pepper, and cook, " }, "2221": { "recipe_x_instruction.id": 2221, "instruction.id": 2221, "instruction.ts": "2017-11-07 06:20:03", "instruction.value": "3When the squash is ready, set the baking sheet on a wire rack until the squash is cool enough to handle. Using a large spoon, scoop the flesh into the saucepan with the sautéed apples and onions; discard the skins." }, "2222": { "recipe_x_instruction.id": 2222, "instruction.id": 2222, "instruction.ts": "2017-11-07 06:20:03", "instruction.value": "4Add the broth, water, and measured salt and pepper, stir to combine, and bring to a boil over medium-high heat. Reduce the heat to medium low and simmer, stirring occasionally and breaking up any large pieces of squash, until the flavors meld, about 15 m" }, "2223": { "recipe_x_instruction.id": 2223, "instruction.id": 2223, "instruction.ts": "2017-11-07 06:20:03", "instruction.value": "5Using a blender, purée the soup in batches until smooth, removing the small cap (the pour lid) from the blender lid and covering the space with a kitchen towel (this allows steam to escape and prevents the blender lid from popping off). Alternatively, us" } }	{ "369": { "recipe_image.id": 369, "recipe_image.path": "/fe/5c/67/26/fe5c67269f20922d01a927c9c89073e1a5a989fa.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//fe/5c/67/26/fe5c67269f20922d01a927c9c89073e1a5a989fa.jpg" } }
416	2017-11-07 06:20:09	Christmas Sugar Cookies	Whether you’re cutting out classic Christmas shapes, or want to make custom cookies for a baby shower, Valentine’s Day, or a birthday party, this easy, elegant sugar cookie recipe made with basic pantry ingredients is all you need. If you want, make the dough ahead of time and keep it in the fridge, or freeze until you’re ready to use it. And unlike many sweets that go stale after a day, these baked cookies stay fresh up to 4 days in a sealed container, even with the icing, so they’re ideal for shipping as a gift or serving on a cookie plate. Game plan: You’ll need to make a batch of our Royal Icing before you begin. For more cookie inspiration, check out our Chocolate Sandwich Cookies with Peppermint Buttercream Filling, Checkerboard Cookies, and Pistachio Mexican Wedding Cakes.	Total: 2 hrs 45 mins		{ "4521": { "recipe_x_ingredient.id": 4521, "ingredient.id": 287, "ingredient.ts": "2017-11-07 04:31:30", "ingredient.value": "3/4 cup granulated sugar" }, "4523": { "recipe_x_ingredient.id": 4523, "ingredient.id": 447, "ingredient.ts": "2017-11-07 04:34:33", "ingredient.value": "1/2 teaspoon vanilla extract" }, "4519": { "recipe_x_ingredient.id": 4519, "ingredient.id": 569, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "1/4 teaspoon fine salt" }, "4517": { "recipe_x_ingredient.id": 4517, "ingredient.id": 697, "ingredient.ts": "2017-11-07 04:40:37", "ingredient.value": "2 cups all-purpose flour, plus more as needed" }, "4518": { "recipe_x_ingredient.id": 4518, "ingredient.id": 1308, "ingredient.ts": "2017-11-07 04:58:29", "ingredient.value": "1 1/4 teaspoons baking powder" }, "4520": { "recipe_x_ingredient.id": 4520, "ingredient.id": 4520, "ingredient.ts": "2017-11-07 06:20:09", "ingredient.value": "14 tablespoons unsalted butter (1 3/4 sticks), at room temperature" }, "4522": { "recipe_x_ingredient.id": 4522, "ingredient.id": 4522, "ingredient.ts": "2017-11-07 06:20:09", "ingredient.value": "1 large egg, at room temperature" }, "4524": { "recipe_x_ingredient.id": 4524, "ingredient.id": 4524, "ingredient.ts": "2017-11-07 06:20:09", "ingredient.value": "Royal Icing, for decorating (optional; see Game Plan note)" } }	{ "2224": { "recipe_x_instruction.id": 2224, "instruction.id": 2224, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "1Whisk together the measured flour, baking powder, and salt in a medium bowl to aerate and break up any lumps; set aside." }, "2225": { "recipe_x_instruction.id": 2225, "instruction.id": 2225, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "2Place the butter in the bowl of a stand mixer fitted with a paddle attachment and mix on medium speed until creamy, about 1 minute. With the mixer running, gradually add the sugar and mix until the butter is lighter in color, about 1 minute total. Stop t" }, "2226": { "recipe_x_instruction.id": 2226, "instruction.id": 2226, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "3Whisk together the egg and vanilla in a small bowl. Return the mixer to medium speed, add the egg mixture, and mix until incorporated, about 30 seconds. Stop the mixer and scrape down the sides of the bowl and the paddle. Turn the mixer to low speed, gra" }, "2227": { "recipe_x_instruction.id": 2227, "instruction.id": 2227, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "4Scrape the dough out onto a piece of plastic wrap and pat it into a 1-inch-thick disk. Wrap tightly and refrigerate until firm enough to roll, at least 2 hours or up to 3 days." }, "2228": { "recipe_x_instruction.id": 2228, "instruction.id": 2228, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "5When you’re ready to bake the cookies, heat the oven to 375°F and arrange the racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside." }, "2229": { "recipe_x_instruction.id": 2229, "instruction.id": 2229, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "6Flour a work surface and a rolling pin. Unwrap the dough and set the plastic wrap aside. Place the dough disk on the work surface and lightly dust both sides with flour. Roll out the dough to a 3/16- to 1/4-inch thickness, frequently dusting the work sur" }, "2230": { "recipe_x_instruction.id": 2230, "instruction.id": 2230, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "7Make one final pass under the dough with the spatula, then use the desired cookie cutters to cut out the cookies (no need to flour the cookie cutters). Remove the dough scraps from around the cookies and set them aside. Using a flat spatula, transfer the" }, "2231": { "recipe_x_instruction.id": 2231, "instruction.id": 2231, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "8Place both sheets in the oven and bake for 5 minutes. Rotate the baking sheets from front to back and top to bottom and bake until the edges of the cookies are just starting to brown, about 5 to 6 minutes more." }, "2232": { "recipe_x_instruction.id": 2232, "instruction.id": 2232, "instruction.ts": "2017-11-07 06:20:09", "instruction.value": "9Remove the baking sheets from the oven and let the cookies sit on the sheets for about 1 minute. Using the flat spatula, remove the cookies to a wire rack and let them cool completely. Let the baking sheets cool, reserving the parchment, then repeat roll" } }	{ "370": { "recipe_image.id": 370, "recipe_image.path": "/8d/8a/f0/02/8d8af0020f3de21d37ea9db18a126c578f3bf3c5.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//8d/8a/f0/02/8d8af0020f3de21d37ea9db18a126c578f3bf3c5.jpg" } }
417	2017-11-07 06:20:14	Donut Muffins	These dense, slightly tangy, cinnamon-sugar-coated muffins by Bruce and Eric Bromberg are the way to feed a donut craving without the mess and hassle of deep-frying. Nutmeg and buttermilk in the batter make the eventual muffins taste a lot like a buttermilk old-fashioned. For an inside look at the Brombergs’ cooking philosophy, check out our Q&A with the chefs. Special equipment: You’ll need a pastry brush and a 24-well mini muffin pan. Portioning the sticky batter into the small wells of the muffin pan is easiest with a 1/2-ounce ice cream scoop. If you don’t have one, use a spoon instead. Make-ahead note: The batter will keep in the fridge for up to 3 days, so you can prep in advance and bake when you’re ready. For a lighter muffin pan treat, try our easy Popovers recipe. Check out all of Chowhound’s donut recipes for more ideas to satisfy your sweet tooth.	Total: 1 hr		{ "4525": { "recipe_x_ingredient.id": 4525, "ingredient.id": 472, "ingredient.ts": "2017-11-07 04:35:00", "ingredient.value": "1/2 cup granulated sugar" }, "4527": { "recipe_x_ingredient.id": 4527, "ingredient.id": 567, "ingredient.ts": "2017-11-07 04:36:34", "ingredient.value": "8 tablespoons unsalted butter (1 stick), melted" }, "4532": { "recipe_x_ingredient.id": 4532, "ingredient.id": 580, "ingredient.ts": "2017-11-07 04:37:10", "ingredient.value": "1/4 teaspoon baking soda" }, "4537": { "recipe_x_ingredient.id": 4537, "ingredient.id": 3433, "ingredient.ts": "2017-11-07 05:39:58", "ingredient.value": "2 large eggs, at room temperature" }, "4529": { "recipe_x_ingredient.id": 4529, "ingredient.id": 3594, "ingredient.ts": "2017-11-07 05:50:32", "ingredient.value": "2 1/2 teaspoons baking powder" }, "4526": { "recipe_x_ingredient.id": 4526, "ingredient.id": 4526, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "2 1/2 teaspoons ground cinnamon" }, "4528": { "recipe_x_ingredient.id": 4528, "ingredient.id": 4528, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "3 cups all-purpose flour, plus more for coating the pan" }, "4530": { "recipe_x_ingredient.id": 4530, "ingredient.id": 4530, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "3/4 teaspoon fine salt" }, "4531": { "recipe_x_ingredient.id": 4531, "ingredient.id": 4531, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "1/2 teaspoon freshly ground nutmeg" }, "4533": { "recipe_x_ingredient.id": 4533, "ingredient.id": 4533, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "3/4 cup whole milk, at room temperature" }, "4534": { "recipe_x_ingredient.id": 4534, "ingredient.id": 4534, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "2 tablespoons buttermilk, at room temperature" }, "4535": { "recipe_x_ingredient.id": 4535, "ingredient.id": 4535, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "10 tablespoons unsalted butter (1 1/4 sticks), at room temperature" }, "4536": { "recipe_x_ingredient.id": 4536, "ingredient.id": 4536, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "3/4 cup plus 2 tablespoons granulated sugar" } }	{ "2233": { "recipe_x_instruction.id": 2233, "instruction.id": 2233, "instruction.ts": "2017-11-07 06:20:14", "instruction.value": "1Combine the sugar and cinnamon in a small bowl and set aside." }, "2234": { "recipe_x_instruction.id": 2234, "instruction.id": 2234, "instruction.ts": "2017-11-07 06:20:14", "instruction.value": "1Heat the oven to 375°F and arrange a rack in the middle. Lightly brush a 24-well mini muffin pan with some of the melted butter, then coat it with flour, tapping out any excess; set aside. Reserve the remaining melted butter for applying the cinnamon-sug" }, "2235": { "recipe_x_instruction.id": 2235, "instruction.id": 2235, "instruction.ts": "2017-11-07 06:20:14", "instruction.value": "2In a large bowl, sift together the measured flour, baking powder, salt, nutmeg, and baking soda. In a small bowl, whisk together the milk and buttermilk. Set both aside." }, "2236": { "recipe_x_instruction.id": 2236, "instruction.id": 2236, "instruction.ts": "2017-11-07 06:20:14", "instruction.value": "3In the bowl of a stand mixer fitted with a paddle attachment, beat the room-temperature butter and sugar on medium-high speed until light in color and fluffy, about 3 minutes. Beat in the eggs 1 at a time until combined. Stop the mixer and scrape down th" }, "2237": { "recipe_x_instruction.id": 2237, "instruction.id": 2237, "instruction.ts": "2017-11-07 06:20:14", "instruction.value": "4With the mixer on low speed, beat in a quarter of the reserved dry ingredients. Then beat in a third of the reserved milk mixture. Continue to alternate until all of the remaining ingredients are incorporated, finishing with the dry ingredients. Do not o" }, "2238": { "recipe_x_instruction.id": 2238, "instruction.id": 2238, "instruction.ts": "2017-11-07 06:20:14", "instruction.value": "5Fill the prepared muffin pan wells just to the rim with batter. Bake until the muffins are lightly golden and firm to the touch, about 15 to 20 minutes. Let cool in the pan for 5 minutes. Transfer the muffins to a wire rack set over a baking sheet. Repea" }, "2239": { "recipe_x_instruction.id": 2239, "instruction.id": 2239, "instruction.ts": "2017-11-07 06:20:14", "instruction.value": "6To coat the muffins, brush each generously with the melted butter and sprinkle generously with the cinnamon-sugar mixture. Serve warm or at room temperature." } }	{ "371": { "recipe_image.id": 371, "recipe_image.path": "/ab/6b/e6/5e/ab6be65e33dec7b0ba8b41823bd8ea90b75943e6.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//ab/6b/e6/5e/ab6be65e33dec7b0ba8b41823bd8ea90b75943e6.jpg" } }
418	2017-11-07 06:20:19	Swedish Meatballs	Swedish meatballs can be served as an appetizer, as part of a smorgasbord, or star as the main event. They’re small in size and, with their traditional sour cream sauce spooned over wide egg noodles, represent as the ultimate comfort food. Using a stand mixer fitted with a paddle attachment to combine the meatball ingredients ensures a delicate texture. If you don’t have a stand mixer, simply mix the ingredients in a large bowl with your hands, making sure to use a light touch. For more, check out our Lamb Meatballs with Lemon-Cumin Yogurt, Meatballs Braised with Kale, and Baked Ziti with Meatballs.	Total: 1 hr		{ "4545": { "recipe_x_ingredient.id": 4545, "ingredient.id": 93, "ingredient.ts": "2017-11-07 04:30:20", "ingredient.value": "1 1/2 teaspoons kosher salt" }, "4544": { "recipe_x_ingredient.id": 4544, "ingredient.id": 308, "ingredient.ts": "2017-11-07 04:31:41", "ingredient.value": "1 large egg" }, "4541": { "recipe_x_ingredient.id": 4541, "ingredient.id": 404, "ingredient.ts": "2017-11-07 04:32:30", "ingredient.value": "1/2 cup whole milk" }, "4546": { "recipe_x_ingredient.id": 4546, "ingredient.id": 777, "ingredient.ts": "2017-11-07 04:41:32", "ingredient.value": "3/4 teaspoon freshly ground black pepper" }, "4538": { "recipe_x_ingredient.id": 4538, "ingredient.id": 937, "ingredient.ts": "2017-11-07 04:54:41", "ingredient.value": "3 tablespoons unsalted butter" }, "4550": { "recipe_x_ingredient.id": 4550, "ingredient.id": 1908, "ingredient.ts": "2017-11-07 05:10:16", "ingredient.value": "1/2 cup sour cream" }, "4539": { "recipe_x_ingredient.id": 4539, "ingredient.id": 2216, "ingredient.ts": "2017-11-07 05:16:10", "ingredient.value": "1/2 cup finely chopped yellow onion" }, "4548": { "recipe_x_ingredient.id": 4548, "ingredient.id": 3633, "ingredient.ts": "2017-11-07 05:51:12", "ingredient.value": "2 tablespoons all-purpose flour" }, "4547": { "recipe_x_ingredient.id": 4547, "ingredient.id": 4531, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "1/2 teaspoon freshly ground nutmeg" }, "4540": { "recipe_x_ingredient.id": 4540, "ingredient.id": 4540, "ingredient.ts": "2017-11-07 06:20:19", "ingredient.value": "1 slice white bread, torn into 4 pieces" }, "4542": { "recipe_x_ingredient.id": 4542, "ingredient.id": 4542, "ingredient.ts": "2017-11-07 06:20:19", "ingredient.value": "1/2 pound ground chuck (15 percent fat content)" }, "4543": { "recipe_x_ingredient.id": 4543, "ingredient.id": 4543, "ingredient.ts": "2017-11-07 06:20:19", "ingredient.value": "1/2 pound ground veal" }, "4549": { "recipe_x_ingredient.id": 4549, "ingredient.id": 4549, "ingredient.ts": "2017-11-07 06:20:19", "ingredient.value": "2 cups beef broth" }, "4551": { "recipe_x_ingredient.id": 4551, "ingredient.id": 4551, "ingredient.ts": "2017-11-07 06:20:19", "ingredient.value": "3 tablespoons finely chopped fresh flat-leaf parsley" } }	{ "2240": { "recipe_x_instruction.id": 2240, "instruction.id": 2240, "instruction.ts": "2017-11-07 06:20:19", "instruction.value": "1Melt 1 tablespoon of the butter in a large frying pan over medium heat. When the foaming subsides, add onion and cook, stirring occasionally, until softened, about 4 minutes. Remove from heat and let cool slightly." }, "2241": { "recipe_x_instruction.id": 2241, "instruction.id": 2241, "instruction.ts": "2017-11-07 06:20:19", "instruction.value": "2Meanwhile, place bread in the bowl of a stand mixer fitted with a paddle attachment and add milk. Let sit until the bread has absorbed the milk, about 5 minutes. Add the cooled onion, ground beef and veal, egg, salt, pepper, and nutmeg and beat on medium" }, "2242": { "recipe_x_instruction.id": 2242, "instruction.id": 2242, "instruction.ts": "2017-11-07 06:20:19", "instruction.value": "3Fill a medium bowl with water. Form the meat mixture into 1-inch balls, wetting your hands in the bowl of water as necessary to keep the mixture from sticking, and place meatballs on a baking sheet." }, "2243": { "recipe_x_instruction.id": 2243, "instruction.id": 2243, "instruction.ts": "2017-11-07 06:20:19", "instruction.value": "4Wipe the frying pan clean with a paper towel. Melt the remaining 2 tablespoons butter in the pan over medium heat. When the foaming subsides, add half of the meatballs and fry, turning occasionally, until browned on all sides and cooked through, about 8 " }, "2244": { "recipe_x_instruction.id": 2244, "instruction.id": 2244, "instruction.ts": "2017-11-07 06:20:19", "instruction.value": "5Sprinkle flour over the drippings in the pan and whisk, scraping up any browned bits, until the flour’s no longer raw tasting, about 1 minute. Slowly pour in broth, whisking as you do to smooth out any lumps. Cook until the mixture starts to boil and thi" }, "2245": { "recipe_x_instruction.id": 2245, "instruction.id": 2245, "instruction.ts": "2017-11-07 06:20:19", "instruction.value": "6Reduce heat to low and whisk in sour cream. Season with salt and pepper as needed. Return meatballs to the pan until heated through, about 5 minutes. Transfer meatballs and sauce to the serving dish and sprinkle with parsley." } }	{ "372": { "recipe_image.id": 372, "recipe_image.path": "/5d/d9/f7/07/5dd9f707f7cdce8b498e3abb6c6e0bf20ae821c8.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//5d/d9/f7/07/5dd9f707f7cdce8b498e3abb6c6e0bf20ae821c8.jpg" } }
419	2017-11-07 06:20:43	Fresh Ginger Cake	Ginger cake makes the holidays taste more like, well, holidays, but it’s good in summer, too, sliced and wrapped and packed for a picnic. This recipe has tons of ginger intensity, thanks to the half cup of the minced fresh root. You start by blending flour and spices, then dissolve baking soda in hot water. Add oil and mild-tasting molasses, and combine to form a batter, stirring in eggs and the ginger. Scrape into a buttered loaf pan and bake in a moderate oven. For an alternate version, check out our Gingerbread Loaf. Serve with big, soft dollops of Easy Whipped Cream, or a scoop of Cinnamon Ice Cream.	Total: 1 hr 15 mins, plus cooling time		{ "4556": { "recipe_x_ingredient.id": 4556, "ingredient.id": 181, "ingredient.ts": "2017-11-07 04:30:30", "ingredient.value": "1/2 teaspoon freshly ground black pepper" }, "4562": { "recipe_x_ingredient.id": 4562, "ingredient.id": 283, "ingredient.ts": "2017-11-07 04:31:30", "ingredient.value": "1 1/2 teaspoons baking soda" }, "4560": { "recipe_x_ingredient.id": 4560, "ingredient.id": 287, "ingredient.ts": "2017-11-07 04:31:30", "ingredient.value": "3/4 cup granulated sugar" }, "4557": { "recipe_x_ingredient.id": 4557, "ingredient.id": 910, "ingredient.ts": "2017-11-07 04:51:42", "ingredient.value": "1/2 teaspoon fine salt" }, "4554": { "recipe_x_ingredient.id": 4554, "ingredient.id": 1102, "ingredient.ts": "2017-11-07 04:56:40", "ingredient.value": "3/4 teaspoon ground cinnamon" }, "4561": { "recipe_x_ingredient.id": 4561, "ingredient.id": 3060, "ingredient.ts": "2017-11-07 05:34:28", "ingredient.value": "3/4 cup water" }, "4552": { "recipe_x_ingredient.id": 4552, "ingredient.id": 4552, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "Unsalted butter, for coating the pan" }, "4553": { "recipe_x_ingredient.id": 4553, "ingredient.id": 4553, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "2 cups all-purpose flour, plus more for coating the pan" }, "4555": { "recipe_x_ingredient.id": 4555, "ingredient.id": 4555, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "1/2 teaspoon ground cloves" }, "4558": { "recipe_x_ingredient.id": 4558, "ingredient.id": 4558, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "3/4 cup light (or mild) molasses, such as Grandma’s" }, "4559": { "recipe_x_ingredient.id": 4559, "ingredient.id": 4559, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "3/4 cup vegetable oil" }, "4563": { "recipe_x_ingredient.id": 4563, "ingredient.id": 4563, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "1/2 cup packed (peeled and minced) fresh ginger (from about 1 [5-inch] piece)" }, "4564": { "recipe_x_ingredient.id": 4564, "ingredient.id": 4564, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "2 large eggs, lightly beaten, at room temperature" }, "4565": { "recipe_x_ingredient.id": 4565, "ingredient.id": 4565, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "Powdered sugar, for dusting (optional)" }, "4566": { "recipe_x_ingredient.id": 4566, "ingredient.id": 4566, "ingredient.ts": "2017-11-07 06:20:43", "ingredient.value": "Whipped cream, for serving (optional; recipe link in intro)" } }	{ "2246": { "recipe_x_instruction.id": 2246, "instruction.id": 2246, "instruction.ts": "2017-11-07 06:20:43", "instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Coat a 9-inch round cake pan with butter and dust with flour, tapping out the excess; set aside. Have a whisk and rubber spatula on hand." }, "2247": { "recipe_x_instruction.id": 2247, "instruction.id": 2247, "instruction.ts": "2017-11-07 06:20:43", "instruction.value": "2In a medium bowl, whisk together the measured flour, cinnamon, cloves, pepper, and salt to break up any lumps and aerate; set aside. In a large bowl, whisk the molasses, oil, and sugar until smooth." }, "2248": { "recipe_x_instruction.id": 2248, "instruction.id": 2248, "instruction.ts": "2017-11-07 06:20:43", "instruction.value": "3In a large saucepan, bring the water to a boil over medium-high heat. Whisk in the baking soda, then whisk in the molasses mixture until combined; remove from heat. Using the rubber spatula, stir the ginger into the molasses mixture." }, "2249": { "recipe_x_instruction.id": 2249, "instruction.id": 2249, "instruction.ts": "2017-11-07 06:20:43", "instruction.value": "4Whisk the dry ingredients, a little at a time, into the batter until just combined. Using the rubber spatula, stir in the eggs until just combined. Again using the rubber spatula, transfer the batter to the prepared pan and spread evenly." }, "2250": { "recipe_x_instruction.id": 2250, "instruction.id": 2250, "instruction.ts": "2017-11-07 06:20:43", "instruction.value": "5Bake in the oven until a toothpick inserted into the center comes out clean, about 45 to 50 minutes. Place on a rack to cool for at least 30 minutes. Run a knife around the perimeter of the pan and remove the cake from the pan. If you choose, dust with p" } }	{ "373": { "recipe_image.id": 373, "recipe_image.path": "/de/b2/67/31/deb26731c7b32c92854260f5d945363cbd6e48f1.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//de/b2/67/31/deb26731c7b32c92854260f5d945363cbd6e48f1.jpg" } }
420	2017-11-07 06:20:45	Irish Coffee	Our classic Irish coffee recipe comes from Dutch Kills, an equally classic bar in Long Island City, New York. The warm, revivifying cocktail was said to be popularized in the 1940s by Joseph Sheridan, a chef in the port city of Foynes, Ireland. In 1952, Irish Coffee was introduced to San Francisco by the Buena Vista Cafe. Sheridan’s recipe was written with the effortless poetry of the Irish: “Cream—rich as an Irish brogue; coffee—strong as a friendly hand; sugar—sweet as the tongue of a rogue; Irish whiskey—smooth as the wit of the land.” What to buy: Powers or Jameson Irish Whiskey is recommended. To change things up, consider Jamaican rum, tequila reposado, or bourbon. This drink was featured in our St. Patrick’s Day Recipes slideshow. For more, check out our Spiked Coffee with Pumpkin Spice, Coffee Flip, and Boozy Biscotti Iced Coffee.	Total: Under 5 mins		{ "4567": { "recipe_x_ingredient.id": 4567, "ingredient.id": 4567, "ingredient.ts": "2017-11-07 06:20:45", "ingredient.value": "2 tablespoons Demerara or turbinado sugar" }, "4568": { "recipe_x_ingredient.id": 4568, "ingredient.id": 4568, "ingredient.ts": "2017-11-07 06:20:45", "ingredient.value": "3 ounces Irish whiskey" }, "4569": { "recipe_x_ingredient.id": 4569, "ingredient.id": 4569, "ingredient.ts": "2017-11-07 06:20:45", "ingredient.value": "4 ounces freshly made espresso" }, "4570": { "recipe_x_ingredient.id": 4570, "ingredient.id": 4570, "ingredient.ts": "2017-11-07 06:20:45", "ingredient.value": "4 ounces water" }, "4571": { "recipe_x_ingredient.id": 4571, "ingredient.id": 4571, "ingredient.ts": "2017-11-07 06:20:45", "ingredient.value": "3 ounces heavy cream" }, "4572": { "recipe_x_ingredient.id": 4572, "ingredient.id": 4572, "ingredient.ts": "2017-11-07 06:20:45", "ingredient.value": "2 fresh mint leaves, for garnishing (optional)" } }	{ "2251": { "recipe_x_instruction.id": 2251, "instruction.id": 2251, "instruction.ts": "2017-11-07 06:20:45", "instruction.value": "1Place 4 teaspoons of the sugar, the whiskey, espresso, and water in a small saucepan and stir to combine. Set over low heat and stir occasionally until the sugar dissolves and the mixture is hot but not boiling, about 5 minutes." }, "2252": { "recipe_x_instruction.id": 2252, "instruction.id": 2252, "instruction.ts": "2017-11-07 06:20:45", "instruction.value": "2Place the remaining 2 teaspoons sugar and the cream in a medium bowl and whisk until the cream thickens and the sugar has dissolved, about 2 minutes." }, "2253": { "recipe_x_instruction.id": 2253, "instruction.id": 2253, "instruction.ts": "2017-11-07 06:20:45", "instruction.value": "3Transfer the hot coffee mixture to two 8-ounce heatproof glasses or mugs, top with a heaping spoonful of the whipped cream, and garnish with the mint leaves (if using). Serve immediately." } }	{ "374": { "recipe_image.id": 374, "recipe_image.path": "/32/96/8d/65/32968d6587b7400a74bdec3734826b9170a72d8a.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//32/96/8d/65/32968d6587b7400a74bdec3734826b9170a72d8a.jpg" } }
421	2017-11-07 06:20:50	Gingerbread Loaf	No, not Gingerbread Cookies, but rather soft, moist, spiced cake that needs nothing more than vanilla ice cream or a strong cup of coffee to accompany it. Just mix flour, dried ginger, baking soda, and other spices, cream butter and brown sugar. Beat in molasses and eggs, then add the flour mixture and buttermilk. Scrape into a loaf pan and bake. This is too tasty to wait for the holiday season to bake! What to buy: There are various intensities of molasses available, from light to blackstrap, and after trying nearly all of them we found that dark (sometimes marketed as robust) tastes best in this. For more, check out our Amaretto Pound Cake, Chocolate Pound Cake, and Lime Pound Cake.	Total: 1 hr 10 mins		{ "4577": { "recipe_x_ingredient.id": 4577, "ingredient.id": 163, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "1 teaspoon kosher salt" }, "4573": { "recipe_x_ingredient.id": 4573, "ingredient.id": 260, "ingredient.ts": "2017-11-07 04:31:14", "ingredient.value": "1 1/2 cups all-purpose flour" }, "4581": { "recipe_x_ingredient.id": 4581, "ingredient.id": 289, "ingredient.ts": "2017-11-07 04:31:30", "ingredient.value": "2 teaspoons vanilla extract" }, "4575": { "recipe_x_ingredient.id": 4575, "ingredient.id": 534, "ingredient.ts": "2017-11-07 04:36:14", "ingredient.value": "1/2 teaspoon baking soda" }, "4582": { "recipe_x_ingredient.id": 4582, "ingredient.id": 666, "ingredient.ts": "2017-11-07 04:40:09", "ingredient.value": "8 tablespoons unsalted butter (1 stick), at room temperature" }, "4576": { "recipe_x_ingredient.id": 4576, "ingredient.id": 1596, "ingredient.ts": "2017-11-07 05:03:35", "ingredient.value": "1 teaspoon ground cinnamon" }, "4579": { "recipe_x_ingredient.id": 4579, "ingredient.id": 2189, "ingredient.ts": "2017-11-07 05:15:58", "ingredient.value": "1/4 teaspoon ground cloves" }, "4585": { "recipe_x_ingredient.id": 4585, "ingredient.id": 3433, "ingredient.ts": "2017-11-07 05:39:58", "ingredient.value": "2 large eggs, at room temperature" }, "4574": { "recipe_x_ingredient.id": 4574, "ingredient.id": 4574, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1 tablespoon ground ginger" }, "4578": { "recipe_x_ingredient.id": 4578, "ingredient.id": 4578, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1/4 teaspoon ground allspice" }, "4580": { "recipe_x_ingredient.id": 4580, "ingredient.id": 4580, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1/2 cup well-shaken low-fat buttermilk" }, "4583": { "recipe_x_ingredient.id": 4583, "ingredient.id": 4583, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1 cup packed dark brown sugar" }, "4584": { "recipe_x_ingredient.id": 4584, "ingredient.id": 4584, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1/2 cup dark molasses, such as Grandma’s Robust" } }	{ "2254": { "recipe_x_instruction.id": 2254, "instruction.id": 2254, "instruction.ts": "2017-11-07 06:20:50", "instruction.value": "1Heat oven to 350°F and arrange a rack in middle. Coat a 9-inch-by-5-inch loaf pan with butter, dust with flour, and tap out excess." }, "2255": { "recipe_x_instruction.id": 2255, "instruction.id": 2255, "instruction.ts": "2017-11-07 06:20:50", "instruction.value": "2Combine flour, ginger, baking soda, cinnamon, salt, allspice, and cloves in a large bowl. Whisk to aerate and break up any lumps; set aside. In a separate medium bowl, stir together buttermilk and vanilla until combined." }, "2256": { "recipe_x_instruction.id": 2256, "instruction.id": 2256, "instruction.ts": "2017-11-07 06:20:50", "instruction.value": "3Combine butter and brown sugar in the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed until light in color and fluffy, about 5 minutes. Beat in molasses until well combined then add eggs, one at a time, beating after each addi" }, "2257": { "recipe_x_instruction.id": 2257, "instruction.id": 2257, "instruction.ts": "2017-11-07 06:20:50", "instruction.value": "4Stop mixer and scrape bowl and paddle (mixture will look separated and curdled). Add one third flour mixture beating on low speed just until flour is incorporated. Add half buttermilk mixture and once batter is smooth add another third flour mixture. Add" }, "2258": { "recipe_x_instruction.id": 2258, "instruction.id": 2258, "instruction.ts": "2017-11-07 06:20:50", "instruction.value": "5Pour into prepared pan. Bake until a toothpick inserted in the middle comes out clean and cake is pulling away from sides of pan, about 45 minutes. Cool cake in pan for 10 minutes and then turn out onto a rack to cool completely." } }	{ "375": { "recipe_image.id": 375, "recipe_image.path": "/aa/dd/c2/87/aaddc2874162d6df27da6e44a724e04cf3eb0932.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//aa/dd/c2/87/aaddc2874162d6df27da6e44a724e04cf3eb0932.jpg" } }
422	2017-11-07 06:20:58	Easy Carrot Cake with Cream Cheese Frosting	If you don’t have the time or inclination to make our layered Cardamom-Spiced Carrot Cake with Whipped Cream Cheese Frosting, make this equally delicious and easy recipe that uses a standard 13-by-9-inch baking dish. First, whisk the dry ingredients together, then the wet ingredients, and then combine them. Fold in a generous amount of shredded carrots and bake. When the cake is cooled, spread a thick layer of tangy cream cheese frosting on top and sprinkle it with some toasted walnuts for a little crunch. For more inspiration, check out our Red Velvet Cake and Tres Leches Cake.	Total: 1 hr 30 mins, plus 2 hrs cooling time		{ "4593": { "recipe_x_ingredient.id": 4593, "ingredient.id": 235, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "4 large eggs" }, "4603": { "recipe_x_ingredient.id": 4603, "ingredient.id": 277, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 teaspoon vanilla extract" }, "4588": { "recipe_x_ingredient.id": 4588, "ingredient.id": 722, "ingredient.ts": "2017-11-07 04:40:48", "ingredient.value": "1 teaspoon baking soda" }, "4592": { "recipe_x_ingredient.id": 4592, "ingredient.id": 910, "ingredient.ts": "2017-11-07 04:51:42", "ingredient.value": "1/2 teaspoon fine salt" }, "4587": { "recipe_x_ingredient.id": 4587, "ingredient.id": 1308, "ingredient.ts": "2017-11-07 04:58:29", "ingredient.value": "1 1/4 teaspoons baking powder" }, "4589": { "recipe_x_ingredient.id": 4589, "ingredient.id": 1596, "ingredient.ts": "2017-11-07 05:03:35", "ingredient.value": "1 teaspoon ground cinnamon" }, "4586": { "recipe_x_ingredient.id": 4586, "ingredient.id": 3426, "ingredient.ts": "2017-11-07 05:39:58", "ingredient.value": "2 1/2 cups all-purpose flour" }, "4595": { "recipe_x_ingredient.id": 4595, "ingredient.id": 4213, "ingredient.ts": "2017-11-07 06:15:32", "ingredient.value": "1/2 cup packed light brown sugar" }, "4590": { "recipe_x_ingredient.id": 4590, "ingredient.id": 4531, "ingredient.ts": "2017-11-07 06:20:14", "ingredient.value": "1/2 teaspoon freshly ground nutmeg" }, "4591": { "recipe_x_ingredient.id": 4591, "ingredient.id": 4578, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1/4 teaspoon ground allspice" }, "4594": { "recipe_x_ingredient.id": 4594, "ingredient.id": 4594, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "1 1/3 cups granulated sugar" }, "4596": { "recipe_x_ingredient.id": 4596, "ingredient.id": 4596, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "1 cup vegetable oil" }, "4597": { "recipe_x_ingredient.id": 4597, "ingredient.id": 4597, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "1/2 cup whole-milk plain yogurt" }, "4598": { "recipe_x_ingredient.id": 4598, "ingredient.id": 4598, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "1 1/2 pounds carrots, peeled and grated on the large holes of a box grater or with a metal grating attachment in a food processor (about 5 cups)" }, "4599": { "recipe_x_ingredient.id": 4599, "ingredient.id": 4599, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "1 cup walnut halves (about 3 ounces)" }, "4600": { "recipe_x_ingredient.id": 4600, "ingredient.id": 4600, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "2 sticks unsalted butter, at room temperature" }, "4601": { "recipe_x_ingredient.id": 4601, "ingredient.id": 4601, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "2 (8-ounce) packages cream cheese (1 pound), at room temperature" }, "4602": { "recipe_x_ingredient.id": 4602, "ingredient.id": 4602, "ingredient.ts": "2017-11-07 06:20:58", "ingredient.value": "2 cups powdered sugar, sifted" } }	{ "2259": { "recipe_x_instruction.id": 2259, "instruction.id": 500, "instruction.ts": "2017-11-07 04:55:25", "instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle." }, "2260": { "recipe_x_instruction.id": 2260, "instruction.id": 2260, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "2Place the flour, baking powder, baking soda, cinnamon, nutmeg, allspice, and salt in a large bowl and whisk to aerate and break up any lumps; set aside." }, "2261": { "recipe_x_instruction.id": 2261, "instruction.id": 2261, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "3Place the eggs, sugars, oil, and yogurt in a large bowl and whisk until the eggs are broken up and the mixture is thoroughly combined. Using a rubber spatula, fold in the flour mixture until just combined. Stir in the carrots until evenly mixed." }, "2262": { "recipe_x_instruction.id": 2262, "instruction.id": 2262, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "4Pour the batter into a 13-by-9-inch glass baking dish (no need to coat with butter), smoothing it into the corners with the rubber spatula." }, "2263": { "recipe_x_instruction.id": 2263, "instruction.id": 2263, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "5Bake, rotating the dish after 20 minutes, until a toothpick or cake tester inserted in the center comes out dry with just a few crumbs, about 40 to 50 minutes total. Transfer to a wire rack to cool completely before frosting, at least 2 hours. Meanwhile," }, "2264": { "recipe_x_instruction.id": 2264, "instruction.id": 2264, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "6Place the nuts on a baking sheet and bake until lightly browned and fragrant, about 10 minutes. Transfer the nuts to a cutting board to cool slightly, coarsely chop them, and set aside." }, "2265": { "recipe_x_instruction.id": 2265, "instruction.id": 2265, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "1Place the butter and cream cheese in the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed until light, fluffy, and fully incorporated, about 3 minutes." }, "2266": { "recipe_x_instruction.id": 2266, "instruction.id": 2266, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "2Stop the mixer and scrape down the sides of the bowl and the paddle with a rubber spatula. Add the powdered sugar and vanilla. Turn the mixer to low and mix until the sugar is incorporated, about 30 seconds." }, "2267": { "recipe_x_instruction.id": 2267, "instruction.id": 2267, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "3Stop the mixer and scrape down the sides of the bowl and the paddle again. Turn the mixer to medium-high speed and mix until the frosting is creamy and fluffy, about 3 minutes." }, "2268": { "recipe_x_instruction.id": 2268, "instruction.id": 2268, "instruction.ts": "2017-11-07 06:20:58", "instruction.value": "4Spread all of the frosting in an even layer over the cooled cake and evenly sprinkle the toasted nuts over the frosting. If you don’t plan to eat the cake within 4 hours, cover it with plastic wrap and refrigerate for up to 3 days. Before serving, let th" } }	{ "376": { "recipe_image.id": 376, "recipe_image.path": "/88/85/f8/4d/8885f84d41a99e11cf8094a49027517162959a35.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//88/85/f8/4d/8885f84d41a99e11cf8094a49027517162959a35.jpg" } }
423	2017-11-07 06:21:06	Pfeffernüsse (German Spice Cookies)	Pfeffernüsse are one of the oldest of German cookies and an excellent addition to any Christmas cookie plate. Dunk them in coffee, tea, our Mulled Apple Cider, or Real Deal Hot Chocolate. Or don’t dunk, and just eat. Make-ahead note: You can bake the cookies ahead of time and freeze them for up to 2 months. When ready to serve, bring them to room temperature and roll in the spiced sugar. This was featured in our Holiday Cookies recipe gallery.	Total: 1 hr 15 mins, plus 1 hr chilling time		{ "4609": { "recipe_x_ingredient.id": 4609, "ingredient.id": 236, "ingredient.ts": "2017-11-07 04:30:59", "ingredient.value": "3 cups all-purpose flour" }, "4623": { "recipe_x_ingredient.id": 4623, "ingredient.id": 308, "ingredient.ts": "2017-11-07 04:31:41", "ingredient.value": "1 large egg" }, "4612": { "recipe_x_ingredient.id": 4612, "ingredient.id": 475, "ingredient.ts": "2017-11-07 04:35:00", "ingredient.value": "1/2 teaspoon baking powder" }, "4611": { "recipe_x_ingredient.id": 4611, "ingredient.id": 534, "ingredient.ts": "2017-11-07 04:36:14", "ingredient.value": "1/2 teaspoon baking soda" }, "4604": { "recipe_x_ingredient.id": 4604, "ingredient.id": 542, "ingredient.ts": "2017-11-07 04:36:14", "ingredient.value": "1 cup powdered sugar" }, "4619": { "recipe_x_ingredient.id": 4619, "ingredient.id": 666, "ingredient.ts": "2017-11-07 04:40:09", "ingredient.value": "8 tablespoons unsalted butter (1 stick), at room temperature" }, "4615": { "recipe_x_ingredient.id": 4615, "ingredient.id": 910, "ingredient.ts": "2017-11-07 04:51:42", "ingredient.value": "1/2 teaspoon fine salt" }, "4605": { "recipe_x_ingredient.id": 4605, "ingredient.id": 1596, "ingredient.ts": "2017-11-07 05:03:35", "ingredient.value": "1 teaspoon ground cinnamon" }, "4613": { "recipe_x_ingredient.id": 4613, "ingredient.id": 2188, "ingredient.ts": "2017-11-07 05:15:58", "ingredient.value": "1/2 teaspoon ground ginger" }, "4606": { "recipe_x_ingredient.id": 4606, "ingredient.id": 3589, "ingredient.ts": "2017-11-07 05:50:21", "ingredient.value": "1 teaspoon ground ginger" }, "4608": { "recipe_x_ingredient.id": 4608, "ingredient.id": 4578, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1/4 teaspoon ground allspice" }, "4622": { "recipe_x_ingredient.id": 4622, "ingredient.id": 4583, "ingredient.ts": "2017-11-07 06:20:50", "ingredient.value": "1 cup packed dark brown sugar" }, "4607": { "recipe_x_ingredient.id": 4607, "ingredient.id": 4607, "ingredient.ts": "2017-11-07 06:21:06", "ingredient.value": "1/2 teaspoon ground nutmeg" }, "4617": { "recipe_x_ingredient.id": 4617, "ingredient.id": 4617, "ingredient.ts": "2017-11-07 06:21:06", "ingredient.value": "1/4 teaspoonfreshly ground black pepper" }, "4618": { "recipe_x_ingredient.id": 4618, "ingredient.id": 4618, "ingredient.ts": "2017-11-07 06:21:06", "ingredient.value": "1/2 cup sliced almonds, toasted" }, "4620": { "recipe_x_ingredient.id": 4620, "ingredient.id": 4620, "ingredient.ts": "2017-11-07 06:21:06", "ingredient.value": "2 teaspoons packed finely grated lemon zest (from about 2 medium lemons)" }, "4621": { "recipe_x_ingredient.id": 4621, "ingredient.id": 4621, "ingredient.ts": "2017-11-07 06:21:06", "ingredient.value": "2 teaspoons packed finely grated orange zest (from 1 medium orange)" }, "4624": { "recipe_x_ingredient.id": 4624, "ingredient.id": 4624, "ingredient.ts": "2017-11-07 06:21:06", "ingredient.value": "3/4 cup honey" }, "4625": { "recipe_x_ingredient.id": 4625, "ingredient.id": 4625, "ingredient.ts": "2017-11-07 06:21:06", "ingredient.value": "1/4 cup finely chopped candied lemon or orange peel (or a combination)" } }	{ "2269": { "recipe_x_instruction.id": 2269, "instruction.id": 2269, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "1Sift all ingredients together into a large bowl; set aside." }, "2270": { "recipe_x_instruction.id": 2270, "instruction.id": 2270, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "1Sift together flour, cinnamon, baking soda, baking powder, ginger, nutmeg, salt, allspice, and pepper into a large bowl; set aside." }, "2271": { "recipe_x_instruction.id": 2271, "instruction.id": 2271, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "2Place the almonds in the bowl of a food processor fitted with a blade attachment and process until finely ground, about 25 to 30 seconds. Add the almonds to the flour mixture and stir to combine; set aside." }, "2272": { "recipe_x_instruction.id": 2272, "instruction.id": 2272, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "3Place the butter, lemon zest, and orange zest in the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until fluffy and combined, about 1 minute. Add the brown sugar and beat until incorporated and lightened in color, about 1" }, "2273": { "recipe_x_instruction.id": 2273, "instruction.id": 2273, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "4With the mixer on low, add the flour mixture in three additions, mixing until just combined, about 1 1/2 minutes total. (Do not overmix.) Cover and refrigerate the dough until firm, at least 1 hour." }, "2274": { "recipe_x_instruction.id": 2274, "instruction.id": 2274, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "5Heat the oven to 350°F and arrange 2 racks to divide the oven into thirds. Line 2 baking sheets with parchment paper; set aside." }, "2275": { "recipe_x_instruction.id": 2275, "instruction.id": 2275, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "6Roll the chilled dough into 24 (3/4-inch) balls and space them 1 1/2 inches apart on the prepared baking sheets. Bake the cookies for 8 minutes, then rotate the sheets from front to back and top to bottom. Continue baking until the cookies are very light" }, "2276": { "recipe_x_instruction.id": 2276, "instruction.id": 2276, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "7Drop the warm cookies into the spiced sugar, making sure to coat them all over, then shake off any excess sugar and transfer to a wire rack to cool completely." }, "2277": { "recipe_x_instruction.id": 2277, "instruction.id": 2277, "instruction.ts": "2017-11-07 06:21:06", "instruction.value": "8Repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container, layered between pieces of waxed paper, for up to 3 weeks." } }	{ "377": { "recipe_image.id": 377, "recipe_image.path": "/9b/97/fc/35/9b97fc35ad7ef27b9abc602e601ea2669c8848ae.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//9b/97/fc/35/9b97fc35ad7ef27b9abc602e601ea2669c8848ae.jpg" } }
424	2017-11-07 06:21:11	Easy Steamed Dungeness Crab	When Dungeness crab season starts on the West Coast (usually between November and December, depending on location), there’s a mad dash to cook and eat as many fresh live crabs as possible before it ends. Steaming whole crabs and cleaning them might sound intimidating, but the process is relatively easy: Just boil the crabs, remove a few select pieces of the shell, clean out a few squidgy bits, and rinse. The real fun is cracking and picking them. Make sure to have seafood crackers or small hammers on hand to get at all of the sweet, flaky meat. If you find yourself with leftover crabmeat, use it in our Crab Cakes or Crab and Fontina Stuffed Mushrooms. Special equipment: Once your crab is cooked and cleaned, extract the meat by cracking the claws, legs, and body open with small hammers or seafood crackers. Game plan: Fresh live crab should be purchased and cooked the same day—the crabs can only be stored in the refrigerator for a few hours once taken out of their holding tanks. If your crab is not exactly 2 pounds, calculate about 7 to 8 minutes of steaming time per pound (after the water returns to a boil). If you’re cooking more than one crab at a time, calculate the average weight by taking the total weight of the crabs and dividing by the number of crabs you have. Use this average weight to determine your total steaming time, about 7 to 8 minutes per pound. And be sure to use an extra-large pot with a tight-fitting lid. You’ll need to make a batch of our Aioli and Cucumber Mignonette before you begin. See also Chowhound’s easy guide on How to Steam Lobster.	Total: 30 mins		{ "4626": { "recipe_x_ingredient.id": 4626, "ingredient.id": 763, "ingredient.ts": "2017-11-07 04:41:32", "ingredient.value": "1 tablespoon kosher salt" }, "4627": { "recipe_x_ingredient.id": 4627, "ingredient.id": 4627, "ingredient.ts": "2017-11-07 06:21:11", "ingredient.value": "1 (2-pound) whole live Dungeness crab" }, "4628": { "recipe_x_ingredient.id": 4628, "ingredient.id": 4628, "ingredient.ts": "2017-11-07 06:21:11", "ingredient.value": "Aioli (recipe link in intro)" }, "4629": { "recipe_x_ingredient.id": 4629, "ingredient.id": 4629, "ingredient.ts": "2017-11-07 06:21:11", "ingredient.value": "Warm melted butter" }, "4630": { "recipe_x_ingredient.id": 4630, "ingredient.id": 4630, "ingredient.ts": "2017-11-07 06:21:11", "ingredient.value": "Cucumber Mignonette (recipe link in intro)" } }	{ "2278": { "recipe_x_instruction.id": 2278, "instruction.id": 2278, "instruction.ts": "2017-11-07 06:21:11", "instruction.value": "1Fill a large pot with 1 inch of water and stir in the salt. (Be sure your pot has a tightfitting lid.) Place a steamer rack inside of the pot. (If you don’t have a steamer rack, lightly bunch a long piece of foil so that it looks like a rope. Then make a" }, "2279": { "recipe_x_instruction.id": 2279, "instruction.id": 2279, "instruction.ts": "2017-11-07 06:21:11", "instruction.value": "2Bring the water to a boil over high heat. Using tongs, pick up the crab, grasping it from behind and placing one arm of the tongs on the belly and the other on the back with the legs on either side. Place the crab back side up in the steamer rack. Cover " }, "2280": { "recipe_x_instruction.id": 2280, "instruction.id": 2280, "instruction.ts": "2017-11-07 06:21:11", "instruction.value": "3Using tongs, remove the crab to a colander and rinse under cold water until cool enough to handle." }, "2281": { "recipe_x_instruction.id": 2281, "instruction.id": 2281, "instruction.ts": "2017-11-07 06:21:11", "instruction.value": "4Place the crab belly side up on a cutting board with the face closest to you. Using your hands or the tip of a knife, lift the triangular piece of shell at the tail of the crab (the apron), break it off, and discard. Pick up the crab with your hands, pla" }, "2282": { "recipe_x_instruction.id": 2282, "instruction.id": 2282, "instruction.ts": "2017-11-07 06:21:11", "instruction.value": "5Place the crab belly side down on the cutting board with the tail closest to you. Remove and discard the soft, pointy gills from the body. Break off and discard the mouthpiece (the mandibles). Pull away any loose fragments from the body and discard. Rins" }, "2283": { "recipe_x_instruction.id": 2283, "instruction.id": 2283, "instruction.ts": "2017-11-07 06:21:11", "instruction.value": "6Place the crab on the cutting board back side up and cut in half from face to tail through the middle of the body. If desired, cut the crab into smaller pieces by slicing between the legs, making sure to cut through the body." }, "2284": { "recipe_x_instruction.id": 2284, "instruction.id": 2284, "instruction.ts": "2017-11-07 06:21:11", "instruction.value": "7To extract the meat, use seafood crackers or small hammers to crack open the claws, legs, and body. Serve with aioli, melted butter, or cucumber mignonette for dipping." } }	{ "378": { "recipe_image.id": 378, "recipe_image.path": "/c7/97/38/ba/c79738ba1817a8cb081c5b8ff8d46d41445f2c13.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c7/97/38/ba/c79738ba1817a8cb081c5b8ff8d46d41445f2c13.jpg" } }
425	2017-11-07 06:21:16	Chocolate Cookie Pie Crust	Graham cracker pie crusts are fine, but for chocolate-lovers like us, this chocolate cookie version is perfect. It works beautifully as the crust for our Espresso Mud Pie, our Basic Chocolate Mousse, or Marble Cheesecake Bars. What to buy: The best cookie choice for this crust is Nabisco Famous Chocolate Wafers. In a pinch you can use Oreo cookies, but scrape out the creme filling first.	Total: 20 mins		{ "4631": { "recipe_x_ingredient.id": 4631, "ingredient.id": 4631, "ingredient.ts": "2017-11-07 06:21:16", "ingredient.value": "30 chocolate cookie wafers, such as Nabisco Famous Chocolate Wafers" }, "4632": { "recipe_x_ingredient.id": 4632, "ingredient.id": 4632, "ingredient.ts": "2017-11-07 06:21:16", "ingredient.value": "4 tablespoons unsalted butter (1/2 stick), melted and cooled" } }	{ "2285": { "recipe_x_instruction.id": 2285, "instruction.id": 2285, "instruction.ts": "2017-11-07 06:21:16", "instruction.value": "1Heat the oven to 350°F and arrange a rack in the middle. Place cookies in the bowl of a food processor fitted with a blade attachment and process until the pieces are about the size of peas. Stop the motor, add the melted butter, and continue to process " }, "2286": { "recipe_x_instruction.id": 2286, "instruction.id": 2286, "instruction.ts": "2017-11-07 06:21:16", "instruction.value": "2Pour crumb mixture into a 9-inch pie plate and, using the bottom of a cup or your fingers, press firmly and evenly into the bottom and up the sides. Bake until fragrant, about 10 to 15 minutes. Remove to a wire rack to cool completely before filling." } }	{ "379": { "recipe_image.id": 379, "recipe_image.path": "/73/cc/c5/2e/73ccc52ef597aa6ce41079809ce5c08894137fbf.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//73/cc/c5/2e/73ccc52ef597aa6ce41079809ce5c08894137fbf.jpg" } }
426	2017-11-07 06:21:24	Whipped Cream Cheese Frosting	This delicate frosting has a nice cream cheese flavor and just enough sweetness to complement any cupcake or cake without overwhelming it. We even use it to top our Zucchini and Pine Nut Muffins. Make-ahead note: The frosting will last up to 1 week when stored in an airtight container in the refrigerator. See also our cream cheese frosting for carrot cake.	Total: 5 mins		{ "4635": { "recipe_x_ingredient.id": 4635, "ingredient.id": 277, "ingredient.ts": "2017-11-07 04:31:20", "ingredient.value": "1 teaspoon vanilla extract" }, "4633": { "recipe_x_ingredient.id": 4633, "ingredient.id": 4633, "ingredient.ts": "2017-11-07 06:21:24", "ingredient.value": "12 ounces cream cheese, at room temperature" }, "4634": { "recipe_x_ingredient.id": 4634, "ingredient.id": 4634, "ingredient.ts": "2017-11-07 06:21:24", "ingredient.value": "1/2 cup powdered sugar" } }	{ "2287": { "recipe_x_instruction.id": 2287, "instruction.id": 2287, "instruction.ts": "2017-11-07 06:21:24", "instruction.value": "1Combine all ingredients in the bowl of a stand mixer fitted with a paddle attachment, and beat at low speed until sugar is incorporated." }, "2288": { "recipe_x_instruction.id": 2288, "instruction.id": 2288, "instruction.ts": "2017-11-07 06:21:24", "instruction.value": "2Increase speed to medium high and beat until frosting is light and whipped, about 3 to 4 minutes. Use to top cookies, cupcakes, or cakes." } }	{ "380": { "recipe_image.id": 380, "recipe_image.path": "/c1/d1/7b/eb/c1d17beb33be5fe3145ff86eb0d04f4480826f55.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c1/d1/7b/eb/c1d17beb33be5fe3145ff86eb0d04f4480826f55.jpg" } }
427	2017-11-07 06:21:31	Roasted Herbed Beef Tenderloin	Beef tenderloin is a special (and expensive) meal to serve, so you want to be sure to cook it just right. This recipe is a foolproof way to add flavor without having to rely on any complicated techniques. First sear the beef in a frying pan to get a flavorful crust, then rub on a simple compound butter made with garlic, rosemary, and thyme. Roast the tenderloin for about 30 minutes, let it rest, then slice and serve with our Hasselback Potatoes and Creamy Mushroom Gravy for a memorable Christmas dinner. For a healthy side, pair with spaghetti squash and Parmigiano-Reggiano. Special equipment: You’ll need an instant-read thermometer for this recipe. Game plan: Depending on how the beef tenderloin is butchered, you may end up with a thicker or thinner portion. This recipe works with both cuts, but timing is crucial to achieve perfect rare to medium-rare beef. Make sure to use an instant-read thermometer to monitor the temperature of the beef as it cooks. For a thinner piece of meat, check the temperature after 18 to 20 minutes to avoid overcooking.	Total: 1 hr 40 mins		{ "4638": { "recipe_x_ingredient.id": 4638, "ingredient.id": 123, "ingredient.ts": "2017-11-07 04:30:23", "ingredient.value": "2 tablespoons kosher salt" }, "4637": { "recipe_x_ingredient.id": 4637, "ingredient.id": 622, "ingredient.ts": "2017-11-07 04:39:03", "ingredient.value": "2 tablespoons vegetable oil" }, "4640": { "recipe_x_ingredient.id": 4640, "ingredient.id": 666, "ingredient.ts": "2017-11-07 04:40:09", "ingredient.value": "8 tablespoons unsalted butter (1 stick), at room temperature" }, "4641": { "recipe_x_ingredient.id": 4641, "ingredient.id": 711, "ingredient.ts": "2017-11-07 04:40:42", "ingredient.value": "2 medium garlic cloves, finely chopped" }, "4639": { "recipe_x_ingredient.id": 4639, "ingredient.id": 3079, "ingredient.ts": "2017-11-07 05:34:42", "ingredient.value": "1 tablespoon freshly ground black pepper" }, "4636": { "recipe_x_ingredient.id": 4636, "ingredient.id": 4636, "ingredient.ts": "2017-11-07 06:21:31", "ingredient.value": "1 (3-1/2- to 4-pound) center-cut beef tenderloin, trimmed of silver skin and fat" }, "4642": { "recipe_x_ingredient.id": 4642, "ingredient.id": 4642, "ingredient.ts": "2017-11-07 06:21:31", "ingredient.value": "1 tablespoon finely chopped fresh rosemary leaves" }, "4643": { "recipe_x_ingredient.id": 4643, "ingredient.id": 4643, "ingredient.ts": "2017-11-07 06:21:31", "ingredient.value": "1 tablespoon finely chopped fresh thyme leaves" }, "4644": { "recipe_x_ingredient.id": 4644, "ingredient.id": 4644, "ingredient.ts": "2017-11-07 06:21:31", "ingredient.value": "Butcher’s twine, as needed" } }	{ "2289": { "recipe_x_instruction.id": 2289, "instruction.id": 2289, "instruction.ts": "2017-11-07 06:21:31", "instruction.value": "1Heat the oven to 400°F and arrange a rack in the middle. Meanwhile, pat the beef dry with paper towels. (If one end of the beef is noticeably thinner than the other, tuck the thinner end underneath and tie where you tucked with butcher’s twine. This will" }, "2290": { "recipe_x_instruction.id": 2290, "instruction.id": 2290, "instruction.ts": "2017-11-07 06:21:31", "instruction.value": "2Heat a large frying pan over medium-high heat until just starting to smoke. Place the beef in the pan and sear, turning occasionally, until golden brown all over, about 10 minutes. Transfer to a 13-by-9-inch baking dish and set aside until the surface of" }, "2291": { "recipe_x_instruction.id": 2291, "instruction.id": 2291, "instruction.ts": "2017-11-07 06:21:31", "instruction.value": "3Place the butter, garlic, rosemary, and thyme in a medium bowl and smash with the back of a spoon or a rubber spatula until evenly combined. When the beef is ready, evenly rub the butter mixture on the top and sides of the tenderloin." }, "2292": { "recipe_x_instruction.id": 2292, "instruction.id": 2292, "instruction.ts": "2017-11-07 06:21:31", "instruction.value": "4Roast until an instant-read thermometer inserted into the thickest part of the beef registers 120°F to 125°F for rare or 125°F to 135°F for medium rare, about 25 to 35 minutes." }, "2293": { "recipe_x_instruction.id": 2293, "instruction.id": 2293, "instruction.ts": "2017-11-07 06:21:31", "instruction.value": "5Transfer the beef to a cutting board and tent it loosely with foil. Let it rest at least 20 minutes before slicing." } }	{ "381": { "recipe_image.id": 381, "recipe_image.path": "/c1/ac/65/b3/c1ac65b37ad9588ded10dba6dbf881a0fe749543.jpg", "recipe_image.media_1": "https://songer.datasn.com/data/api/v1/u_4db7936df78dfe468fc2/recipes_2/main/recipe_image//c1/ac/65/b3/c1ac65b37ad9588ded10dba6dbf881a0fe749543.jpg" } }
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